Ingredients
-
6
-
1/4
-
1
-
1/3
-
1
-
1 1/2
-
1
-
2
-
-
-
-
-
-
-
Directions
Creamy, Cheesy Potato Casserole, A friend of my mother’s made this when I was younger It was the BEST potato dish I’d ever had Thirty years later – and lots of tinkering – I finally replicated it Now my husband and kids are big fans, too I hope your family enjoys this as much as we do , The expression from my normally cool and composed husband was priceless He exclaimed it was soooooo good! So I guess I will be making this again!, Excellent!
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Butter 2.5 Quart Casserole Dish and Set Aside. |
|
3
Done
|
Bring 6 Quarts of Water to Boil. |
|
4
Done
|
Peel the Potatoes, Rinse Them, Then Slip Them Into the Boiling Water. Cook Them Until They Are Easily Pierced With a Fork (around 15 Minutes). Drain, Return to Pot and Immediately Mash With Hand-Masher or Beater. |
|
5
Done
|
While Potatoes Are Cooking, Melt 1/4 Cup Butter in a Saucepan Over Medium Heat. Once Melted, Stir in the Can of Soup. Remove the Pan from Heat. |
|
6
Done
|
Blend Into Soup Mixture: Sour Cream, Onion (reserve a Few For Garnish) and the Shredded Cheddar. |
|
7
Done
|
Stir This Soup Mixture Into the Mashed Potatoes. |
|
8
Done
|
Pour It All Into Buttered 2.5 Quart Casserole. |
|
9
Done
|
Mix Cornflakes With Melted 2 T. Butter. Sprinkle on Top of Potatoes. |
|
10
Done
|
Bake 45 Minutes at 350. |
|
11
Done
|
Sprinkle With Reserved Chopped Green Onions Before Serving. |
