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Potato Casserole
9 potatoes cooked with skin on
1/4 cup butter
1 can cream of chicken soup (she didn't specify the size)
1/3 cup chopped green onions
16 ounces sour cream
1 to 2 cups grated cheddar cheese
crushed corn flakes (enough to cover the top)
2 teaspoons butter
Cook potatoes in skins in salted water until just tender ( do not over
cook or they will be mushy). Cool, peel, and coarsely grate and layer in
9x13 inch pan. Mix sour cream, soup, and heat. Add green onions. Sprinkle
grated cheese over potatoes. Pour sour cream and soup mixture over top of
potatoes. Stir and lift
slightly with fork. Top with crushed corn flakes mixes with butter. Bake
30 minutes at 350 degrees or until hot.
Irma in San Antonio
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