"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Moms Potato Casserole Recipe

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This recipe for Moms Potato Casserole, by , is from The Mehaffie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lora M
Added: Sunday, July 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium potatoes unpeeled
1 Bay leaf
1/4 c butter or margarine
1 can cream of chicken soup-undiluted

1/12 c sour cream
3 green onions chopped including tops
2 c grated sharp cheddar cheese
1/2 c crushed cornflakes

Directions:
Directions:
Cook potatoes in their jackets with bay leaf until barely tender. Cool, peel and dice. Melt butter and add to soup,stir until smooth. Blend in sour cream, salt, pepper, onions, and 1 1/2 c grated cheese. Pour over potatoes and stir gently just until blended. Pour into buttered 2 1/2 qt casserole. Bake, uncovered in 350 oven for 30 min.

Combine remaining 1/2 c cheese and cornflake crumbs. Sprinkle over casserole and bake 10-15 min. longer

Number Of Servings:
Number Of Servings:
?
Preparation Time:
Preparation Time:
?
Personal Notes:
Personal Notes:
This recipe was given to me by Jerrie Matheny.

 

 

 

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