This recipe came from Hubby's side of the family. We've been making it many years now, for our Resurrection Day (aka Easter) meal, which also includes ham, broccoli, and rolls. You can do a lot with it though..serving it with other meats like ribs or steak etc or you can dice up meat into it for a one dish meal. I like to TRIPLE the recipe for our clan of nine so that we can enjoy it for a few days.
Tastes great cold the next day too! :)
POTATO CASSEROLE
Ingredients
1 can cream chicken soup
1/3 cup chopped green onions (we add loads more than that)
1 1/2 cups shredded cheddar cheese (sometimes I use more)
Corn flakes-crushed (use real corn flakes not an off brand)
1 pint sour cream
About 6 medium potatoes (sometimes I use more, haha)
1/4 c butter
Instructions
*Cook potatoes and cool (don't overcook); peel and grate finely into a large mixing bowl. (I usually peel mine before cooking. If they turn out a bit softer and don't truly great it is ok..tastes great regardless).
*Heat butter with soup. Blend in sour cream, onions and cheese. Stir into potatoes.
*Place in 2 1/2 quart sprayed casserole dish. Slightly crush corn flakes with hand as you sprinkle them all over the top.
Bake at 350' for 45 min or until heated through and bubbly on edges.
I triple this recipe and bake it in a roaster. Great for making a day or more in advance. Recipe says it serves 10 but ...well, it depends on how much you eat of it, lol.
You can use more cheese on top under the cornflakes if you want or even put some crushed cornflakes in it. You really cant mess up this recipe because the ingredients are tasty no matter the ratio.
I hope you will try it because it is so yummy and super easy so it is a good one for all the kids to help make as well. If you don't want to make it for your resurrection celebration then try it at a different meal and let me know how you liked it! :)
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