Potato casserole #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .