Title: Potato Casserole From Katherine Smith
Categories: Casserole Entree Cheese
Yield: 6 Servings

6	md	Potatoes
1/4	c	Butter; plus
2	tb	Butter
1	pt	Sour Cream
1	cn	Cream of Chicken Soup
1/2	c	Green Onion; chopped or
1	c	Yellow Onion; chopped
1 1/2	c	Sharp Cheddar Cheese; shredded
1	ts	Garlic Salt
1	ts	Salt
1	c	Corn Flakes; crushed

Cook potatoes until tender, peel and finely grate. Heat 1/4 cup butter with sour cream, add to soup, along with onion, cheese, garlic salt and salt. Stir into potatoes. Place a buttered 2 1/2 quart casserole. Melt remaining 2 tb butter; mix with corn flakes and sprinkle over top of potatoes. Bake at 350øF for 1 hour.

Per Serving: Calories: 585, Protein: 15 g, Carbohydrate: 43 g, Fat: 40 g, Saturated Fat: 24 g, Cholesterol: 99 mg, Sodium: 1,597 mg, Fiber: 1 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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