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.
Steps
Preheat oven to 350.
Butter 2.
5 quart casserole dish and set aside.
Bring 6 quarts of water to boil.
Peel the potatoes , rinse them , then slip them into the boiling water.
Cook them until they are easily pierced with a fork.
Drain , return to pot and immediately mash with hand-masher or beater.
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.
Blend into soup mixture: sour cream , onion and the shredded cheddar.
Stir this soup mixture into the mashed potatoes.
Pour it all into buttered 2.
5 quart casserole.
Mix cornflakes with melted 2 t.
Butter.
Sprinkle on top of potatoes.
Bake 45 minutes at 350.
Sprinkle with reserved chopped green onions before serving.
Ingredients
potatoes, butter, cream of chicken soup, green onion, sour cream, cheddar cheese, corn flakes