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|
|Calories from Fat: 429 (84%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 512
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