The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Vegetables & Sides

Overnight Potatoes – 1997
​​​​​​​​​​​​​​Recipe courtesy of Karen Denise Brooks

INGREDIENTS
  • 6 medium  potatoes
  • 1 can  cream of mushroom soup
  • ½ cup  butter
  • 2 cups  sour cream
  • ½ cup  green onion -- chopped
  • 1 ½ cups  cheddar cheese -- grated
  • ½ cup  corn flakes -- crushed

​​PREPARATION
Peel, slice and boil potatoes, and drain.  Mix together all ingredients, except corn flakes.  Put into lightly greased 1 1/2 quart baking dish.  Cover and chill for at least 8 hours, or overnight.  Bring to room temperature.  Bake uncovered at 350 degrees for 25 minutes.  Top with cornflakes and bake for 20 minutes longer.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking