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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Cheese-Potato Casserole
Contributed by: Monica and Laura Stevens
  • 2 pounds frozen hash brown potatoes
  • 1/2 cup melted butter
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 cans cream of chicken soup
  • 2 cups cheddar cheese, grated
  • 1/2 cup onion, chopped
  • 2 cups sour cream
  • 2 cups corn flakes, mixed with 1?4 cup butter
Thaw the potatoes and combine with all ingredients except corn flakes. Sprinkle buttered cornflakes on top.
Turn mixture into two 3-quart casserole dishes or 9- by 13-inch glass baking dishes. Bake at 350 degrees for 45 minutes.
Makes 10 to 12 servings.
By Monica and Laura Stevens
(This recipe was contributed as part of a "Cook of the Week" feature.)

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