Potato Casserole Recipe
Ingredients
| 8 Medium Potatoes, unpared | ||
| Bay Leaf | 1 | |
| Butter | 1/4 Cup (16 tbs), melted | |
| 1 Can Cream of Chicken Soup, undiluted | ||
| Dairy sour cream | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 3 Green Garden Onions (including tops), chopped | ||
| Sharp cheddar cheese | 2 Cup (16 tbs), grated | |
| Corn flakes | 1/2 Cup (16 tbs), crushed | |
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.
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.
Chef
