Yummy Spuds


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

8 medium potatoes (could use frozen hash browns, defrosted)
1 bay leaf
1/4 cup butter, melted
1/2 tsp salt
1/4 tsp pepper
1 can cream of chicken/mushroom soup
1-1/2 cups sour cream
3 green onions, chopped
1-1/2 cups grated cheese
1/2 cup crushed cornflakes


Directions

Cook potatoes with bay leaf and salt. Cool, peel, and grate. Add melted butter to soup, blend in sour cream, onions, pepper, and 3/4 cup cheese. Pour over potatoes; stir gently until blended. Bake in buttered casserole at 350 for 30 minutes. Combine the remaining cheese and cornflakes. Place on top, bake an additional 15 minutes. (I skip that part, but do bake as long)


Note: I pierce my potatoes and cook in a pressure cooker for approx 12-14 minutes, then refrigerate. It's a little faster and when grated, seems to stay together better)


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