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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. Ingredients:
8 large potatoes |
2 bay leaves |
1/4 cup butter, melted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups (16 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 jar (2 ounces) diced pimientos, drained |
4 green onions, chopped |
1/2 cup crushed cornflakes |
Directions:
1. Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
2. Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat.
3. In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full).
4. Bake, uncovered, at 350° for 45-50 minutes or until bubbly. Yield: 12-15 servings.
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