Thaw potatoes and combine with 1/2 cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole. Combine corn flakes and remaining 1/4 cup margarine, spread over potato mixture. Bake at 350 degrees for 45 to 60 minutes. Note: Obtained from Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991 edition. Recipe submitted by Mrs. Hollis Gammon, Austell, Georgia.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 12|
|Calories from Fat: 325 (75%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 37.8mg||12 %|
|Sodium 616.5mg||21 %|
|Potassium 314.9mg||8 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 20.2g|
|Protein 7.8g||11 %|
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Calories per serving: 434
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