Recipe 1397 - Cheddar Cheese Potato Casserole
Recipe 1397 - Cheddar Cheese Potato Casserole
(by Shirley McNevich)
6 red potatoes
2 cups shredded cheddar cheese
1/4 cup butter + 1 TBSP butter
1 1/2 cups Breakstone's sour cream (set on the counter for 30
minutes before using)
1/3 cup (or more) chopped onions
1 tsp. salt
1/2 tsp. pepper
Cook potatoes in their skins in boiling water until tender--test with a
fork. Let them cool until room temperature, then peel the potatoes.
Place peeled potatoes in a bowl and refrigerate them for 1 hour.
Remove potatoes from refrigerator and shred them on the coarse side
of a cabbage grater. In a saucepan over low heat add 1/4 cup butter,
shredded cheddar cheese--stir and cook until melted and smooth.
Remove saucepan from heat--add sour cream, chopped onions, salt
and pepper--stir. Add cheese mixture to grated potatoes--stir carefully.
Pour whole mixture into a greased casserole dish. Dot pieces of the 1
TBSP butter on top. Bake at 350 degrees for 40 minutes or until hot
throughout.
Continue to:
Other Recipes:
- 1484 - Zucchini Chocolate Chip Muffins
- 1361 - Cream Cheese Strawberries
- 1358 - Mozzarella Beef
- 1466 - Ginger Cupcakes
- 1465 - Chocolate Cracker Toffee Bark
- 1350 - Chocolate Buttermilk Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
