This recipe for Scalloped Potatoes The Easy Way, by Linda Sexton, is from Coming Home - Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 24 oz pkg frozen hash browns defrosted 10 oz cheddar cheese grated or shredded 1 10 oz can cream of mushroom soup 1 pint sour cream 1/2 c finely chopped onion 1 tsp salt 1/2 tsp pepper 1 c seasoned croutons crushed
Mix all ingredients except croutons. Pour into a greased 9x13 baking dish. Sprinkle on crushed croutons. Bake 1 hour at 325 degrees.
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