Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9" pan ~~at; 350 for 1/2 hr covered and an additional 1/2 hr. uncovered.
I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together. TSPN00B-LISA CRAWLEY
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 8|
|Calories from Fat: 377 (74%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 25.7g||128 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 112.8mg||35 %|
|Sodium 496.4mg||17 %|
|Potassium 463.9mg||12 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 23g|
|Protein 11g||16 %|
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Calories per serving: 510
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