Potato casserole #1

Yield: 6 Servings

Measure Ingredient
2 pounds Potatoes
½ cup Sour cream
8 ounces Sharp cheddar cheese (up to)
8 \N Green onions; sliced thinly
¼ cup Milk
1 tablespoon Flour
\N \N Salt & pepper to taste
\N 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.


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

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