Processor Potato Casserole Recipe
Wait, just stop. Did you notice that a delicious Processor Potato Casserole recipe awaits you? You must try this recipe.
Ingredients
14 medium-size red potatoes, unpeeled
6 ounces Cheddar cheese
3 green onions
1/2 cup butter or margarine, melted
1 1/2 cups commercial sour cream
Directions
Cook potatoes in boiling salted water to cover 15 minutes or until almost tender.
Drain and chill well.
Quarter potatoes.
Position coarse shredding disc in food processor bowl, top with cover.
Closely pack potatoes into food chute.
Shred, applying medium pressure with food pusher.
Remove potatoes, and place in a large mixing bowl.
Cut cheese to fit food chute.
Shred, applying medium pressure with food pusher, add to potatoes.
Set aside.
Cut onions into 1-inch pieces.
Position knife blade in processor bowl; add green onions.
Pulse 3 or 4 times until onions are evenly chopped, scraping bowl as needed.
Saute onions in butter until tender; add onions to potatoes.
Stir in sour cream.
Spoon potato mixture into a shallow 2-quart casserole.
Bake at 325° for 35 minutes or until bubbly.
Drain and chill well.
Quarter potatoes.
Position coarse shredding disc in food processor bowl, top with cover.
Closely pack potatoes into food chute.
Shred, applying medium pressure with food pusher.
Remove potatoes, and place in a large mixing bowl.
Cut cheese to fit food chute.
Shred, applying medium pressure with food pusher, add to potatoes.
Set aside.
Cut onions into 1-inch pieces.
Position knife blade in processor bowl; add green onions.
Pulse 3 or 4 times until onions are evenly chopped, scraping bowl as needed.
Saute onions in butter until tender; add onions to potatoes.
Stir in sour cream.
Spoon potato mixture into a shallow 2-quart casserole.
Bake at 325° for 35 minutes or until bubbly.
