Cook potatoes until tender, peel and finely grate. Heat ¼ cup butter with sour cream, add to soup, along with onion, cheese, garlic salt and salt. Stir into potatoes. Place a buttered 2½ quart casserole. Melt remaining 2 tb butter; mix with corn flakes and sprinkle over top of potatoes. Bake at 350øF for 1 hour.
Per Serving: Calories: 585, Protein: 15 g, Carbohydrate: 43 g, Fat: 40 g, Saturated Fat: 24 g, Cholesterol: 99 mg, Sodium: 1,597 mg, Fiber: 1 g.
Shadow Zone IV - Stinson Beach, CA
Your Potato Casserole from Katherine Smith is ready. Bon appetit!
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