Cook fresh potatoes or thaw frozen potatoes. Place potatoes in a 9x13 baking dish. Combine soup, milk, sour cream, cheese and onion, salt and pepper to taste. Mix well, spread sauce over potatoes. Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 for 35-45 minutes or until hot and bubbly.
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|Serving Size: 1 recipe (1729g)|
|Recipe Makes: 4|
|Calories from Fat: 1327 (54%)|
|Amt Per Serving||% DV|
|Total Fat 147.4g||197 %|
|Saturated Fat 75.4g||377 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 15g|
|Cholesterol 299.9mg||92 %|
|Sodium 5499.4mg||190 %|
|Potassium 3368.5mg||89 %|
|Total Carbohydrate 228g||67 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 214.2g|
|Protein 62.1g||89 %|
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Calories per serving: 2435
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