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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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There are a few words that decribe alot of Rogene's recipes ... yummie and tasty. Ingredients:
6 medium potatoes, boiled, peeled and grated |
1/4 cup butter, melted |
1 pint sour cream |
1 (10 3/4 ounce) can cream of chicken soup |
1/3 cup green onion, chopped |
1/4 cup chicken stock |
1 1/2 cups cheddar cheese, grated |
3 cups breadcrumbs |
2 tablespoons butter, melted |
salt, to taste |
pepper, to taste |
Directions:
1. Cook potatoes till tender, peel and grate. Heat the butter with soup and chicken stock; blend in sour cream, onion, and most of the cheese. Mix with the potatoes. Add salt and pepper to taste. Spread into a 9x13 baking dish.
2. Mix the bread crumbs with the melted butter and then place on top of the potatoe mixture.
3. Sprinkle with the remaining cheese.
4. Bake for 45 min at 350 degrees or until bubbly.
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