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Potato Casserole Recipe

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This recipe for Potato Casserole is from The Wright 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:  
7-8 med russet potatoes, cooked and shredded
1 can cream of mushroom soup
1 cp sour cream
1 cp milk
Pepper to taste
1 cp mushrooms, sliced
4 stalks green onion, chopped
2 cps shredded cheddar cheese, divided
Directions:
Directions:
The day before or earlier in the day; put the potatoes in a large pan, fill with water. Heat on high until water begins to boil. Lower heat and cook, covered until potatoes are just fork tender. Do not over cook! Place cooked potatoes in a colander and let them cool. They need to be cool enough to hold in your hand.

Heat oven to 350*. Peel the potatoes and shred them into a 9 x 12 oven dish. You can slice them but they’re better shredded. Stir the soup, sour cream, milk and pepper together in a med bowl. When it’s well blended, lightly stir in the mushrooms, green onion and 1 cp of the cheese. Pour this mixture over the potatoes. Gently lift the potatoes and let some of the sauce mix down into them, do not try to stir it together.

Slide it into the oven and bake 20 min. Remove and sprinkle with the other cup of cheese, put it back in the oven for another 20 min or so till the cheese is hot and the dish is heated through.
Personal Notes:
Personal Notes:
Known as Funeral Potatoes in Utah. A lot of people use frozen hash brown potatoes but I don't like it as well as boiling your own potatoes. You can leave out the mushrooms if you'd like but it really needs the green onion in it.

 

 

 

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