|Potatoes||8 Medium (Unpared)|
|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)|
|Green onions with tops||3 , chopped|
|Grated sharp cheddar cheese||1⁄2 Pound (2 Cups)|
|Crushed corn flakes||1⁄2 Cup (8 tbs)|
Cook potatoes in jackets with the bay leaf in boiling salted water until barely tender.
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.
Serving size: Complete recipe
Calories 3385 Calories from Fat 1730
% Daily Value*
Total Fat 205 g315%
Saturated Fat 113.9 g569.4%
Trans Fat 0 g
Cholesterol 564.7 mg188.2%
Sodium 4942.9 mg206%
Total Carbohydrates 311 g103.8%
Dietary Fiber 32.7 g130.8%
Sugars 27.2 g
Protein 101 g202.6%
Vitamin A 145.4% Vitamin C 482.7%
Calcium 224.3% Iron 121.6%
*Based on a 2000 Calorie diet