Title: Potatoe Casserole
Categories: Vegetable Casserole
Yield: 10 Servings
| 6 | md | Potatoes |
| 1/4 | c | Butter |
| 1 | cn | Cream of chicken soup |
| 1 | pt | Sour cream |
| 1/3 | c | Green onions ; chopped |
| 1 1/2 | c | Cheddar cheese ; shredded |
| 3 | tb | Butter ; melted |
| 1 | c | Corn flakes ; crushed |
Recipe by: smithwe@uvmain.uvsc.edu Cook (boil) potatoes 25-30 min until
tender. Cool, grate or rice. Heat 1/4 c. butter with soup. Stir in onion,
cheese and sour cream, folding together. Fold gently into potatoes. Put in
buttered casserole dish (9x13 or 2 1/2 qt). Saute corn flakes in melted
butter and sprinkle on top. Bake at 350 degrees for 45 min. 10 servings.