Potato casserole from katherine smith
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes |
| ¼ | cup | Butter; plus |
| 2 | tablespoons | Butter |
| 1 | pint | Sour Cream |
| 1 | can | Cream of Chicken Soup |
| ½ | cup | Green Onion; chopped or |
| 1 | cup | Yellow Onion; chopped |
| 1½ | cup | Sharp Cheddar Cheese; shredded |
| 1 | teaspoon | Garlic Salt |
| 1 | teaspoon | Salt |
| 1 | cup | Corn Flakes; crushed |
Directions
Cook potatoes until tender, peel and finely grate. Heat ¼ cup butter with sour cream, add to soup, along with onion, cheese, garlic salt and salt. Stir into potatoes. Place a buttered 2½ quart casserole. Melt remaining 2 tb butter; mix with corn flakes and sprinkle over top of potatoes. Bake at 350øF for 1 hour.
Per Serving: Calories: 585, Protein: 15 g, Carbohydrate: 43 g, Fat: 40 g, Saturated Fat: 24 g, Cholesterol: 99 mg, Sodium: 1,597 mg, Fiber: 1 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA