Incredible Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great. Ingredients:
6 medium potatoes |
1/4 cup butter |
1 (10.5 ounce) can condensed cream of mushroom soup |
1 pint sour cream |
1/3 cup chopped green onion |
1 1/2 cups shredded cheddar cheese |
1/2 cup crushed cornflakes cereal |
2 tablespoons melted butter |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
2. Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
3. Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
4. In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
5. Bake in a preheated oven 45 minutes.
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