Potato Casserole
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A home-kitchen version of potato casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 6 to 8 medium red potatoes
- 1/4 c. margarine or butter
- 1 can Campbell's cream of chicken soup (undiluted)
- 1 pt. sour cream
- 1/3 c. finely diced onion
- 1 1/2 c. shredded Cheddar cheese (Wisconsin mild)
- crushed cornflakes
- 2 Tbsp. melted butter
Method
Cook potatoes until tender (with skins on) the day before. Peel as soon as cooked.
Refrigerate.
Heat 1/4 cup butter and soup, sour cream, onion and cheese.
Grate cold potatoes and add to mixture.
Place in buttered casserole (at least 2 1/2 quarts).
Mix crushed cornflakes in melted butter and sprinkle on top.
Bake about 45 minutes at 325° to 350°.
Serves at least 10 average servings.
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