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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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There is so much butter in these to keep at least 10 huskies warm while sleeping in the snow. That must be the reason for the name! I made this for my easter dinner, I've had the recipe wedged in my recipe file since 1986! It was from a Seattle Times food writer, John Owens. He always had great recipes. After dinner this evening I was saying how much butter I could cut out of this recipe and my children enclosed me in their arms and said, Mom, DO NOT change this recipe!! So, okay, it's a heart attack waiting to happen, but heck, this is something I would serve once a year just to see these people make yummy arm gestures. You can change it if you want...but don't and just wallow in this amount of butter! My goodness! If not cooking for a crowd, halve this recipe and cook 30 minutes. Ingredients:
12 medium potatoes (about 4 1/2 lbs.) |
1 1/2 cups butter |
2 (10 3/4 ounce) cans cream of chicken soup |
2 cups cheddar cheese, grated |
2/3 cup green onion, chopped |
2 cups sour cream |
1 cup corn flake crumbs |
Directions:
1. Boil potatoes in their skins till just tender and no more.
2. Cool until not too warm to handle and remove skin by scraping off with paring knife.
3. Slice thinly into a large casserole dish sprayed with cooking spray, (I use my lasagna dish, a 9X13 will not be big enough.)
4. In a saucepan mix together 1 cup butter, the 2 cans of soup, 1 1/2 cups grated cheese, green onions and sour cream.
5. Stir over low heat till melted and combined.
6. Pour over potatoes in dish.
7. Sprinkle remaining cheese over this mess.
8. In small saucepan, melt 1/2 cup butter and add cornflake crumbs.
9. Sprinkle, (Spoon is more like it), over top of casserole.
10. Bake 350 30-45 minutes till bubbly.
11. (This is a very forgiving recipe when you have guests such as our son who you can't count on to arrive at the set time - it was in the oven for a little over an hour and still they worshipped me) (;.
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