Awesome Potatoes - not even once... ;--;

[<3 :] Mirannah :] <3]

Be prepared to kiss your butter goodbye to this recipe.

It is delicious, but I have *never* made this recipe once myself; I just can't fathom using this amount of butter for just *one* thing...well, that and I don't like using processed, canned stuff for much.
I care about my heart. .-. I'm sure if you play around with it you could find ways to make the taste the same without using all the fat and salt, but I just can't do it.

I'm sharing it because it was another favorite for the big family gatherings we used to have when I was a kid. It's the ultimate outdoor barbeque side dish, truthfully, but it works for any huge group of people that you want to make miserably full, a definite helper for the holiday season.

She got this recipe from some other source, I know that for sure as she wasn't too big on using canned stuff either. I'm sure at least a few of you have seen it before--the name is always the same.

Awesome Potatoes

2 lbs hash-brown-cut potatoes
1 tsp garlic salt (1 Tbs garlic, if you use fresh)
1/2 cup chopped onion
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of cheddar cheese soup
1 pt (16 oz) sour cream

2 sticks of butter, melted, separated
8 oz sharp cheddar cheese, graded or shredded, whatever you prefer
2 cups crushed cornflakes

Mix the first seven ingredients and put them on the bottom of a 9x13 pan. Pour 1 stick of melted butter on top of that, then layer it with the cheese. Mix the last stick of butter and the cornflakes and use that as the topper.

Bake uncovered on 350 until the cornflakes start to brown, then cover the pan with foil and continue to bake on 350 for about an hour to an hour and a half.

I've never played with this recipe--if you dare to try it, you should let me know what you do. ^-^