Special Event Potato Casserole
Recipe: Special Event Potato Casserole
Source: Adapted from a "My Best Recipe" published in the Los Angeles Times
Serves: 8
Cook's Notes: This recipe is very adaptable, and very good--everybody seems to like it, including the cook. It originally had a LOT more butter in it, but it tends to separate out if you have leftovers so I cut it out the last few times I made it and it was just as delicious and had a better texture. You can use lowfat soup and sour cream too, if desired. It can be served as a side dish, or a main dish for any meal--I especially like to serve it at brunch. I double the recipe when I serve it for breakfast or brunch, and add some diced, browned Ham or Canadian Bacon, cooked, crumbled or sliced sausage, or bacon bits. I serve it every year at the Secret Pals Revealed Breakfast at school, and everyone looks forward to it. Also served it at Easter Brunch this year, to the kiddies' delight.
6 medium russet potatoes or 2.5 lbs. red-skinned
1 can condensed cream of chicken soup (regular or low fat)
¾ cups shredded sharp cheddar (regular or low fat)
a cup chopped green onions
1 cup sour cream (regular or low fat)
2 T. butter or margarine (optional)
1/2 cup corn flake crumbs(optional)
Cook the unpeeled potatoes in the microwave until tender (or bake them at 350 degrees until tender, or steam the red ones). When cooled somewhat, slice thinly and arrange in a 2 ½ quart casserole. Combine in a saucepan 2 T. butter, soup, cheese, onions, and sour cream. Heat until cheese is melted, and mixture is hot. Pour over potatoes. If desired, combine crumbs with 2 T. butter, melted, and sprinkle over casserole (or skip them, and sprinkle with a little extra cheese). Bake at 350 degrees for 30 to 45 minutes or until bubbly. (If you are baking it with a roast (325 degrees) just bake a little longer. If you double the recipe, bake about 1 hour & 15 minutes.)
For an easy brunch entree, double the recipe, add diced ham or other meat, and cook overnight on low in the crockpot. Mmmm!!
Source: Adapted from a "My Best Recipe" published in the Los Angeles Times
Serves: 8
Cook's Notes: This recipe is very adaptable, and very good--everybody seems to like it, including the cook. It originally had a LOT more butter in it, but it tends to separate out if you have leftovers so I cut it out the last few times I made it and it was just as delicious and had a better texture. You can use lowfat soup and sour cream too, if desired. It can be served as a side dish, or a main dish for any meal--I especially like to serve it at brunch. I double the recipe when I serve it for breakfast or brunch, and add some diced, browned Ham or Canadian Bacon, cooked, crumbled or sliced sausage, or bacon bits. I serve it every year at the Secret Pals Revealed Breakfast at school, and everyone looks forward to it. Also served it at Easter Brunch this year, to the kiddies' delight.
6 medium russet potatoes or 2.5 lbs. red-skinned
1 can condensed cream of chicken soup (regular or low fat)
¾ cups shredded sharp cheddar (regular or low fat)
a cup chopped green onions
1 cup sour cream (regular or low fat)
2 T. butter or margarine (optional)
1/2 cup corn flake crumbs(optional)
Cook the unpeeled potatoes in the microwave until tender (or bake them at 350 degrees until tender, or steam the red ones). When cooled somewhat, slice thinly and arrange in a 2 ½ quart casserole. Combine in a saucepan 2 T. butter, soup, cheese, onions, and sour cream. Heat until cheese is melted, and mixture is hot. Pour over potatoes. If desired, combine crumbs with 2 T. butter, melted, and sprinkle over casserole (or skip them, and sprinkle with a little extra cheese). Bake at 350 degrees for 30 to 45 minutes or until bubbly. (If you are baking it with a roast (325 degrees) just bake a little longer. If you double the recipe, bake about 1 hour & 15 minutes.)
For an easy brunch entree, double the recipe, add diced ham or other meat, and cook overnight on low in the crockpot. Mmmm!!