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Robin’s Potato Casserole
At a Glance
- Prep
- 30 minutes
- Cook
- 45 minutes
- Yield
- 1 casserole, about 8 servings
Categories
- Side Dish
Cuisine
- American
Difficulty
- Easy
Dietary
- Egg-free
- Low-sugar
- Nut-free
Allergens
- Contains or may contain: Milk
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Creamy Potato Casserole: Layers of tender potatoes, savory cream of chicken soup, tangy sour cream, and melted cheddar cheese, topped with buttery cornflakes.
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Ingredients
- 6 Potato(s)
- 1 can of Cream of Chicken soup
- 1/3 cup of green onions (salad onions)
- 1/4 cup of butter
- 1 pint of Sour Cream
- 1 1/2 cups of shredded Cheddar cheese
- 1 cup of crushed cornflakes
- 2 tablespoons of melted butter
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Instructions
Preheat oven to 350°F (177°C)
Cook potatoes whole (don't peel). After cooked and cooled, peel and grate.
Heat butter with soup. Add sour cream, onions and cheese into soup. Stir in potatoes.
Place in a 2 1/2 quart casserole dish (or 9x13 cake pan). Sprinkle topping over the top.
Bake 45 minutes at 350°F (177°C)
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Notes
Make a day ahead and reheat before serving.
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