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Potato Casserole

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Ingredients
  Potatoes 8 Medium (Unpared)
  Bay leaf 1
  Butter 1⁄4 Cup (4 tbs), melted (1/2 Stick)
  Canned cream of chicken soup 10 3⁄4 Ounce (Undiluted, 1 Can)
  Dairy sour cream 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Green onions with tops 3 , chopped
  Grated sharp cheddar cheese 1⁄2 Pound (2 Cups)
  Crushed corn flakes 1⁄2 Cup (8 tbs)
Directions

Cook potatoes in jackets with the bay leaf in boiling salted water until barely tender.
Cool.
Peel and grate coarsely.
Add butter to soup; stir till smooth.
Blend in sour cream, salt, pepper, green onions and 1 1/2 cups of the grated cheese.
Pour over potatoes and stir gently till blended.
Spoon into buttered 2 1/2 quart casserole; bake uncovered in moderate oven, 350 degrees, for 30 minutes.
Combine remaining 1/2 cup of cheese with corn flake crumbs and sprinkle over casserole; bake 10 to 15 minutes longer.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato

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