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Cheese Potato Casserole Recipe

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This recipe for Cheese Potato Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 Red Skin potatoes, boiled with skins on & cooled
1 pint sour cream
8 oz. Sharp cheddar cheese, shredded
1 bundle green onions
3 Tbls. Milk
Salt
Pepper
2-3 Tbls. Melted butter
½ to ¾ cup bread crumbs
Directions:
Directions:
Peel potatoes & grate on side of grater with large holes. Chop green top part of onions, discard the white part, add to potatoes. Add sour cream, cheddar cheese, milk, salt & pepper to potatoes. Mix together until well blended. (I usually use my hands) The mixture will be very thick. Spread into a greased 9” x 13” glass baking dish. In a separate bowl, mix together breadcrumbs and melted butter, until bread crumb/butter mix is crumbly. Add more bread crumbs if necessary. Spread over top of potato mixture.

Bake at 425º for 30 to 45 minutes, until cheese is melted & top of breadcrumbs is lightly browned.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Frozen hash brown potatoes or fresh hash brown potatoes can be substituted for boiled potatoes. This can be frozen in advance. It bakes better if defrosted completely before baking.

 

 

 

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