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Shirley's Cheesy Potatoes

From Linda Rossi


1 bag (32 ounces) - Ore-Ida Southern Style Potatoes
2 cups - Cheddar Cheese, shredded or grated
1 cup - Sour Cream
1/2 pound - Butter (2 cubes)
1 small can - Cream of Chicken Soup, condensed, undiluted
1 tablespoon - Lawry's Season Salt
1/2 tablespoon - Lawry's Lemon Pepper
1/2 tablespoon - Lawry's Garlic Powder with Parsley
2 cups - Kellogg's Corn Flakes


  • Put the potatoes in a bowl and add sour cream, cheddar cheese, chicken soup, lemon pepper, garlic salt and 1/4 pound melted butter.

  • Mix it all together and put the mixture in a 9 x 13 pan

  • Bake for 45 minutes at 450 F until bubbly

  • Cover the cheesy potatoes top with Kellogg's corn flakes

  • Melt 1/4 pound butter and pour over the corn flakes

  • Put it back in the oven and bake until golden brown (about 15 minutes)

Serves 6


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