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Boil potatoes, with skins, until tender. Peel then grate. mix 1/4 cup butter with cream of chicken soup, onion, sour cream and cheese. Stir to blend. Cook on low heat until just heated through. In a large bowl, mix the soup mixture with the potatoes. Spray a 9x13 pan with cooking spray. Pour the potato mixture into the baking dish and sprinkle with the crushed cornflakes. Bake in a preheated 350 oven for 35 to 45 minutes.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 512 | ||
Calories from Fat: 429 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.7g | 64 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 131mg | 40 % | |
Sodium 828.1mg | 29 % | |
Potassium 212.2mg | 6 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 6.6g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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