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Potato Casserole

Potato Casserole
Potato Casserole requires approximately 45 minutes from start to finish. This recipe makes 12 servings with 279 calories, 6g of protein, and 20g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. It works well as a reasonably priced side dish. Head to the store and pick up vegetables, pepper, cream of celery soup, and a few other things to make it today.

Instructions

1
Heat 1/2 cup butter in a 13- x 9-inch baking dish in a 350 oven 5 to 6 minutes or until melted.
Ingredients you will need
ButterButter
Equipment you will use
Baking PanBaking Pan
OvenOven
2
Spread hash browns over butter in dish; top with vegetables. Stir together soup and next 4 ingredients; spread over vegetables.
Ingredients you will need
Hash BrownsHash Browns
VegetableVegetable
ButterButter
SoupSoup
3
Heat remaining 1/4 cup butter in a saucepan over low heat until melted.
Ingredients you will need
ButterButter
Equipment you will use
Sauce PanSauce Pan
4
Stir together crushed cornflakes and 1/4 cup melted butter; sprinkle over casserole.
Ingredients you will need
Corn Flake CrumbsCorn Flake Crumbs
ButterButter
5
Bake at 350 for 45 minutes.
Equipment you will use
OvenOven
6
NOTE: For testing purposes only, we used Bird's Eye Frozen Broccoli, Green Beans, Pearl Onions, and Red Peppers for the frozen mixed vegetables.
Ingredients you will need
Mixed VegetablesMixed Vegetables
Pearl OnionPearl Onion
Green BeansGreen Beans
Red PepperRed Pepper
BroccoliBroccoli
DifficultyHard
Ready In45 m.
Servings12
Health Score3
Dish TypesSide Dish
OccasionsFallWinter
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