Creamy, Cheesy Potato Casserole
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 large potatoes
- 59.14 ml butter
- 304.75 g can cream of chicken soup
- 78.78 ml green onion, chopped
- 473.19 ml sour cream
- 354.88 ml shredded cheddar cheese
- 236.59 ml crushed corn flakes
- 29.58 ml butter
directions
- Preheat oven to 350.
- Butter 2.5 quart casserole dish and set aside.
- Bring 6 quarts of water to boil.
- Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
- While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
- Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
- Stir this soup mixture into the mashed potatoes.
- Pour it all into buttered 2.5 quart casserole.
- Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
- Bake 45 minutes at 350.
- Sprinkle with reserved chopped green onions before serving.
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RECIPE SUBMITTED BY
<p>My day is all too computer centered. I like to claim I unwind by cooking, but the truth is that it's the eating part I like best!</p>