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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This comforting casserole from Patricia Staudt of Marble Rock, Iowa has plenty of down-home appeal, and it's sized right to serve a large gathering. The crushed cornflakes you sprinkle on top give it a beautiful golden color when it is baked. Ingredients:
4 pounds potatoes, peeled, cooked and cooled |
1 large onion, chopped |
7 tablespoons butter, divided |
2 cups (16 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1/2 to 1 teaspoon salt |
1/2 cup crushed cornflakes |
Directions:
1. Shred potatoes; place in a large bowl and set aside. In a skillet, saute onion in 4 tablespoons butter until tender. Remove from the heat; stir in sour cream and soup. Add to potatoes. Stir in cheese and salt. Transfer to a greased 13-in. x 9-in. baking dish.
2. Melt the remaining butter; toss with cornflakes. Sprinkle over casserole. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 12 servings.
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