Potato casserole from katherine smith

6 servings

Ingredients

Quantity Ingredient
6 mediums Potatoes
¼ cup Butter; plus
2 tablespoons Butter
1 pint Sour Cream
1 can Cream of Chicken Soup
½ cup Green Onion; chopped or
1 cup Yellow Onion; chopped
1½ cup Sharp Cheddar Cheese; shredded
1 teaspoon Garlic Salt
1 teaspoon Salt
1 cup Corn Flakes; crushed

Directions

Cook potatoes until tender, peel and finely grate. Heat ¼ cup butter with sour cream, add to soup, along with onion, cheese, garlic salt and salt. Stir into potatoes. Place a buttered 2½ 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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