 | ||||||
| ||||||
Creamy Potato Casserole
1 pkg. (2 lb.) package frozen hash brown potatoes
1/3 cup chopped green onions
2 cups shredded Cheddar cheese, divided
1 can (10.75 oz.) condensed cream of potato soup
1/4 cup butter
2 cups sour cream
salt and pepper to taste
Preheat the oven to 350° F (175° C).
In a small pot, heat the soup, butter or margarine and sour cream over low heat.
Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 13 x 9 x 2" dish. Sprinkle one cup of cheese over the top of the casserole.
Bake 30 to 45 minutes. Serve warm. Yield: 8 servings
"Aïoli (garlic mayonnaise) epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue - it drives away flies."
Frédéric Mistral (1891)
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
|
