"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from Christa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christa Hanson

Category:
Category:

Ingredients:  
Ingredients:  
8-10 Potatoes
1 1/2 c. Sharp Cheddar Cheese, Grated
Salt and Pepper
2 Cans Cream of Chicken Soup
1 pt. Sour Cream
1/2 Small Onion, Chopped
1/2 c. Butter, Melted
1 c. Crackers, Crushed
2 tbsp. Butter, Melted

Directions:
Directions:
Boil potatoes in jackets and cool.
Shred potatoes into a very large mixing bowl.
Add the cheese, seasonings, soup, sour cream, onion, and 1/2 c.butter and mix together very well.
Place in a 7 1/2" x 12 1/2" or larger flat baking dish.
Sprinkle with topping of 2 tbsp. butter mixed with cracker crumbs.
Bake at 350 for 45-60 minutes or until top is golden brown.

Personal Notes:
Personal Notes:
May make a day ahead and refrigerate over night however it will bake faster if at close to room temperature before you put it in the oven.

 

 

 

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