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Ethlyn’s Potatoes (VRP 015)

Ethlyn’s Potatoes (VRP 015)

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Ethlyn's Potatoes

Front of Ethlyn’s Potatoes recipe card.

Ethlyn's Potatoes

Back of Ethlyn’s Potatoes recipe card.

Ethlyn’s Potatoes
Cook time:
Total time:
  • 5 medium potatoes, parboiled
  • 1/2 cup butter
  • 1 can cream of chicken soup (10 1/2 ounces)
  • 1 pint dairy sour cream
  • 1/3 cup green onion, chopped
  • Sharp cheddar cheese
  • Topping
  • 1/3 cup Corn Flakes, crushed
  • 2 tablespoons butter, melted
  1. Cook potatoes until tender
  2. Cool and peel potatoes
  3. Shred or grate the potatoes
  4. Heat the 1/2 cup butter with the cream of chicken soup until butter is melted
  5. Stir until blended
  6. Blend sour cream, onion, and grated sharp cheese into the soup mixture
  7. Mix well
  8. Mix with potatoes that have been placed in 9″ x 13″ baking pan or casserole
  9. Combine Corn Flakes with 2 tablespoons of butter and sprinkle over casserole
  10. Bake at 350 degrees for 1/2 hour


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