Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Great Potatoes




Source of Recipe


copykat.com


List of Ingredients




8 large potatoes unpared
1 bay leaf
1/2 stick melted butter
1 can Cream of chicken soup
1 1/2 cups dairy sour cream
1/2 tsp salt
1/4 tsp pepper
3 green onions (including tops, chopped)
2 Cups grated cheddar cheese
1/2 Cup crushed corn flakes



Recipe



Cook potatoes in their skins w/bay leaf in boiling water until barely tender. Cool, peel and grate coarsely.
Add butter to undiluted soup; stir until smooth.
Blend in sour cream, salt, pepper, onions & 1 1/2 Cups of the grated cheese.
Pour over potatoes and gently stir just until blended. Spoon into buttered 9" X 13" pan. Bake, uncovered in 350 degree oven for 30 minutes.
Combine remaining 1/2 Cup grated cheese w/corn flake crumbs and sprinkle over casserole.
Bake another 10-15 minutes.