Creamy, Cheesy Potato Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A friend of my mother's made this when I was younger. It was the BEST potato dish I'd ever had. Thirty years later - and lots of tinkering - I finally replicated it. Now my husband and kids are big fans, too. I hope your family enjoys this as much as we do. Ingredients:
6 large potatoes |
1/4 cup butter |
1 (10 3/4 ounce) can cream of chicken soup |
1/3 cup green onion, chopped |
1 pint sour cream |
1 1/2 cups shredded cheddar cheese |
1 cup crushed corn flakes |
2 tablespoons butter |
Directions:
1. Preheat oven to 350.
2. Butter 2.5 quart casserole dish and set aside.
3. Bring 6 quarts of water to boil.
4. Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
5. While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
6. Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
7. Stir this soup mixture into the mashed potatoes.
8. Pour it all into buttered 2.5 quart casserole.
9. Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
10. Bake 45 minutes at 350.
11. Sprinkle with reserved chopped green onions before serving.
|
|