"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Incredible Potato Casserole Recipe

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This recipe for Incredible Potato Casserole, by , is from Tammy's 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!

Contributor:  
Contributor:  
Tammy Sample

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes

cup butter

1 (10.5 ounce) can condensed cream of mushroom soup

1 pint sour cream

⅓ cup chopped green onion

1  cups shredded Cheddar cheese

cup crushed Ritz crackers

2 tablespoons melted butter

Directions:
Directions:
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.

Step 2
Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.

Step 3
Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.

Step 4
In a resealable bag, shake together the cracker crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.

Step 5
Bake in a preheated oven 45 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes, Cook 1 hour 20 minutes
Personal Notes:
Personal Notes:
Thawed hashbrowns can be used in place of whole potatoes, and will take off about 30-45 minutes.

 

 

 

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