10 boiled potatoes
1 pt. sour cream
1 ½ c. butter
2 cans cream of chicken soup
1 ½ c. chopped onions
2 c. grated cheese
Cornflakes (broken up)
4 Tbsp. butter
Grate peeled, boiled potatoes into large 11x13x2 inch cake pan. Heat and melt sour cream and butter; pour mixture over potatoes. Combine, and then add soup and onions. Top with cheese, cornflakes, and melted butter. Bake for 30 minutes at 350* or until it begins to bubble.
Recipe From: Jennifer W
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