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Full Online Book HomeLearning KitchenVegetables - Potato Casserole - Potato Casserole By Kristen
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Vegetables - Potato Casserole -  Potato Casserole By Kristen Post by :Peggs Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1622

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Vegetables - Potato Casserole - Potato Casserole By Kristen

6 large baking potatoes
1/2 c. (=1 stick) butter
1 pkg. dry onion soup mix
3/4 c water


Scrub potatoes and pat dry. Slice into thin slices (1/4" approx.). Melt butter. Stir in the water and soup mix until blended.

Spray a 9x13 pan with Pam. Layer the potatoes (laying down potato slices) and pour or spoon some of the juice atop each layer ending with juice on the top layer.

Bake at 350 for one hour, basting every 15 minutes.

(To baste, I just tilt the pan so the juice runs into a corner and spoon it out onto the top layer. )
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6 medium potatoes, cooked and grated 1-1/2 tsp. salt 1 cup sour cream 6-8 green onions, chopped 1 cup shredded cheddar cheese 1/2 cup butter or margarine, melted Preheat oven to 400 degrees.Combine all ingredients except butter and spoon into 2 quart casserole. Pour butter over top. Bake at 400 degrees about 25 minutes or until lightly browned on top. From Lulu at TSR
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Vegetables - Potato Casserole Vegetables - Potato Casserole

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Potato Casserole 1 (2 lb.) bag frozen hash browns 1/2 cup melted butter 1 tsp. salt 1/4 tsp. pepper 1/2 chopped onion 1 (10-3/4 oz.) can Cream of Chicken Soup(undiluted) 1 pt. sour cream 2 cups corn flakes crushed 1/4 cup melted butter Preheat oven to 350 degrees F. Defrost potatoes partially. Combine cornflakes and 1/4 cup butter.Add the rest of the ingredients with the corn flake mixture. Bake in a 350 degree oven for approx. 45 minutes.
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