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Cheddar Potato Casserole Recipe

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This recipe for Cheddar Potato Casserole, by , is from Marion's 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!

Contributor:  
Contributor:  
Marion Hutchinson

Category:
Category:

Ingredients:  
Ingredients:  
8-10 yellow fleshed potatoes
- c. butter cubed
⅔ c. sour cream
⅔ c. 2% milk
1 t. salt
t. pepper
10 bacon strips, cooked and crumbled
2 c. shredded cheddar cheese, divided (I used "old" cheddar)
4 green onions (I'd use the whole bunch)

Directions:
Directions:
1. Scrub, cut up the potatoes and cook in salted water until easily poked with a fork. Drain potatoes and put them back in the pot on the burner for a few minutes.
2. Preheat the oven to 350F.
3. Mash the potatoes with the butter; stir in the sour cream, milk, pepper and salt to taste.
4. Reserve c. crumbled bacon for topping. Gently fold in remaining bacon, 1 c. cheese and half of the green onions into the potato mixture (do not overmix).
5. Transfer to a greased 9x9 or 11x7 in. baking pan (depending on the amount of potatoes). Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes. (I made this up, put it in the pan, covered the pan and put it in the fridge overnight. The next day I put it in a preheated 350F. oven, for about 30-40 minutes, until the cheese was melted and it was hot inside.|)

Number Of Servings:
Number Of Servings:
10-12 (2/3 c. each)
Preparation Time:
Preparation Time:
1 hour for the cooking and prep.
Personal Notes:
Personal Notes:
I think that there's too much butter, but it could be melted old cheddar cheese has more oil.

 

 

 

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