Front of Ethlyn’s Potatoes recipe card.
Back of Ethlyn’s Potatoes recipe card.
Ethlyn’s Potatoes
Cook time:
Total time:
Ingredients
- 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
Instructions
- Cook potatoes until tender
- Cool and peel potatoes
- Shred or grate the potatoes
- Heat the 1/2 cup butter with the cream of chicken soup until butter is melted
- Stir until blended
- Blend sour cream, onion, and grated sharp cheese into the soup mixture
- Mix well
- Mix with potatoes that have been placed in 9″ x 13″ baking pan or casserole
- Combine Corn Flakes with 2 tablespoons of butter and sprinkle over casserole
- Bake at 350 degrees for 1/2 hour
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