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Monday, August 31, 2015

Sled-dog Potatoes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 12
  • 12 medium potatoes (about 4 1/2 lbs.)
  • 1 1/2 cups butter
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 2 cups cheddar cheese, grated
  • 2/3 cup green onion, chopped
  • 2 cups sour cream
  • 1 cup corn flake crumbs

Recipe

  • 1 boil potatoes in their skins till just tender and no more.
  • 2 cool until not too warm to handle and remove skin by scraping off with paring knife.
  • 3 slice thinly into a large casserole dish sprayed with cooking spray, (i use my lasagna dish, a 9x13 will not be big enough.)
  • 4 in a saucepan mix together 1 cup butter, the 2 cans of soup, 1 1/2 cups grated cheese, green onions and sour cream.
  • 5 stir over low heat till melted and combined.
  • 6 pour over potatoes in dish.
  • 7 sprinkle remaining cheese over this mess.
  • 8 in small saucepan, melt 1/2 cup butter and add cornflake crumbs.
  • 9 sprinkle, (spoon is more like it), over top of casserole.
  • 10 bake 350 30-45 minutes till bubbly.
  • 11 (this is a very forgiving recipe when you have guests such as our son who you can't count on to arrive at the set time -- it was in the oven for a little over an hour and still they worshipped me) (;.

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