More Great Recipes: Side Dish

Yummy Spuds

User Avatar
By kc10
Member since 2006

Serves | Prep Time | Cook Time


8 medium potatoes (could use frozen hash browns, defrosted)
1 bay leaf
1/4 cup butter, melted
1/2 tsp salt
1/4 tsp pepper
1 can cream of chicken/mushroom soup
1-1/2 cups sour cream
3 green onions, chopped
1-1/2 cups grated cheese
1/2 cup crushed cornflakes

Cook potatoes with bay leaf and salt. Cool, peel, and grate. Add melted butter to soup, blend in sour cream, onions, pepper, and 3/4 cup cheese. Pour over potatoes; stir gently until blended. Bake in buttered casserole at 350 for 30 minutes. Combine the remaining cheese and cornflakes. Place on top, bake an additional 15 minutes. (I skip that part, but do bake as long)

Note: I pierce my potatoes and cook in a pressure cooker for approx 12-14 minutes, then refrigerate. It's a little faster and when grated, seems to stay together better)

Pairs Well With


A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana