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Potato Casserole Recipe

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This recipe for Potato Casserole is from The Murrock Family Cookbook Project, 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:  
6 C. Diced Potatoes*
1 can (10 ¾ oz.) cond. Cream of Chicken soup
½ soup can milk
1 C. Sour Cream
1 C. Sharp Cheddar Cheese, grated
¼ C. Grated Onion (optional)**
Salt & Pepper to taste
3 Tbsp. butter, melted
¾ C. Corn Flake crumbs
Directions:
Directions:
Cook fresh potatoes or thaw frozen potatoes (see * note below) Place potatoes in a 2-3 qt. casserole dish or a 9x13 cake pan.

Combine soup, mile, sour cram, cheese and onion. (see ** note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tbsp. additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350° for 30-45 minutes, or until hot and bubbly throughout.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 lbs. frozen, southern style diced hash browns (not shredded).
**Use 1 tbsp. dried onion or saute ¼ cup fresh chopped onion in 1 tbsp. butter until transparent.

 

 

 

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