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Ingredients

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Directions

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  • Coat a 13x9x2-inch (3-quart rectangular) baking dish with cooking spray.

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  • In a small saucepan, combine water and onion. Bring to boiling; reduce heat. Cover and simmer for 2 to 4 minutes or until onion is tender. Remove from heat. Do not drain.

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  • In a large bowl, stir the undrained onion mixture into the soup; add milk and pepper. Stir in potatoes, cheese, and sour cream. Transfer to prepared dish.

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  • Cover and bake in a 350 degree F oven for 1 hour. Stir mixture.

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  • Toss crushed cornflakes with melted butter. Sprinkle over the potato mixture. Bake, uncovered, for 30 to 40 minutes more or until potatoes are tender and bubbly in center. Makes 8 side-dish servings.

Nutrition Facts

295 calories; total fat 13g; saturated fat 6g; cholesterol 15mg; sodium 259mg; carbohydrates 36g; fiber 3g; protein 10g.

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