More Great Recipes: Side Dish

Yummy Spuds


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


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