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Hot Potato Salad Casserole Recipe

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This recipe for Hot Potato Salad Casserole is from The Dunn 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:  
8 medium baking potatoes (bagged Idaho potatoes not big baking potatoes)
1/3 cup green onions,chopped
1 cup sharp cheddar cheese, grated
1 pint (16 oz.) sour cream
1 stick butter, melted
1 can Cream of Chicken Soup
4-6 cups Cornflakes (I don't measure) slightly cruched
1/2 stick of butter, melted for cornflakes
Directions:
Directions:
Cover potatoes (unpeeled) in water and cook until done (firm but not soft). Cool. Peel and grate (I use fork and break into small pieces). In large mixing bowl, combine potatoes, onions, cheese, sour cream, melted butter, and chicken soup. Mix well. Spray 9x13 casserole dish with Pam and add potato mixture. Add melted butter to cornflakes and spread over potatoes. I like the cornflakes to be thick. Bake in pre-heated oven 350º for 20-30 minutes or until hot all the way through.
Personal Notes:
Personal Notes:
This recipe freezes well. You can divide--cook one and freeze one!

 

 

 

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