Serves: 6
Total Calories: 327
Scrub potatoes and place in large pot. Add water to top of potatoes. Bring to boil on high heat. Lower heat enough to keep boiling. Cover and cook for 45 minutes or until tender when pierced with a fork. Drain and cool until easy to handle. Peel potatoes and shred. Stir together soup, sour cream, cheese, and onions. Fold into shredded potatoes. Place in 9 x 13-inch baking dish and top with cornflakes mixed with melted butter. Bake at 350°F for 45 minutes.
This Potato Casserole recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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