astray recipes: Potato casserole #1

Categories: Casserole
Yield: 6 Servings

Measure	Ingredient
2 pounds	Potatoes
½ cup	Sour cream
8 ounces	Sharp cheddar cheese (up to)
8	Green onions; sliced thinly
¼ cup	Milk
1 tablespoon	Flour
	Salt & pepper to taste
slice	Bread
2 tablespoons	Melted butter
1 pinch	Cayenne pepper
1 dash	Salt

Boil unpeeled potatoes until tender. (Do not overcook.) Drain & cool. Peel & shred on waxed paper. Combine sour cream, shredded cheese & onions. (Use green tops for color.) Blend flour & milk to a smooth paste. Mix into sour cream mixture thoroughly. Add potatoes. Toss lightly with salt & pepper.

Put into buttered 11-inch casserole. Sprinkle with buttered bread crumbs: Rub bread slices on coarse grater using crusts and all. Measure 1 cup of crumbs into thick skillet with 2 Tbs melted butter. Add cayenne & salt. Mix crumbs well. Place over low heat. Stir until tossed lightly. Put on top of potatoes. Bake at 350 until bubbly.

SHIRLEY STOREY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

potato casserole #1