Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Boil
Potatoes (6)
and allow them to cool completely.
Step 2
Grate poatoes and put into a large bowl (I usually keep the skins on; most of the skins will be easy to remove at the end of grating each potato.)
Step 3
Combine
Butter (1/2 cup)
,
Cream of Chicken Soup (1 cup)
,
Scallions (1/2 cup)
, and
Sour Cream (2 cups)
. Mix well.
Step 4
Add half the
Cheddar Cheese (1 1/2 cups)
to the potato and mix lightly and gently together.
Step 5
Add the sour cream mixture to the potato mixture.
Step 6
Spread mixture into a 9x13 inch casserole pan. Sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 7
Top with remaining
Cheddar Cheese (1 1/2 cups)
.
Step 8
Sprinkle with
Corn Flakes (2 cups)
.
Step 9
Drizzle 1/4 cup butter over crushed cornflake crumbs.
Step 10
Bake for 35 to 45 minutes
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