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Side Dishes


Potato Casserole

 

8 Servings


  • 8 ounces sour cream
  • 1 10.5-ounce can condensed cream of chicken soup
  • 1 stick butter, softened
  • 1 30-ounce package frozen shredded hash browns, thawed
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup diced onion
  • 1 cup corn flake crumbs (about 3 cups whole)

Mix sour cream, soup and butter. Add potatoes, cheese, salt, pepper and onion. Mix together. Place in a 13 x 9 x 2-inch buttered baking dish. Sprinkle cornflakes on top. Bake at 325° F for one hour.

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