Made for Easter Dinner. Had one pan and froze other pan.
In two greased 13x9 in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325 for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before reheating. Bake at 325 for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 186 | ||
Calories from Fat: 64 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 459.3mg | 16 % | |
Potassium 674.9mg | 18 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 19.5g | ||
Protein 7g | 10 % | |
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: 186
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