Friday, May 12, 2006

[recipe] Todd's Excellent Potato Casserole

6 medium-sized potatoes (I usually use white rose potatoes, but you can use any I think)
1 pint (16 oz.) sour cream
2 cups shredded sharp cheddar cheese
1 can Campbell’s condensed cream of chicken soup
¼ cup butter or margarine
1/3 cup chopped green onions

Either boil or bake the potatoes (I usually boil them). Peel and then coarsely grate the potatoes.

In a separate pot, over low heat, combine the sour cream, cheddar cheese, condensed soup, butter/margarine, and green onions. Stir until cheese and butter/margarine are melted.

Pour mixture over grated potatoes and mix until evenly combined. Don’t mix too much, or else you will create a smooth texture like mashed potatoes. It’s more desirable (at least to me) to have an airy texture.

Bake in a bowl or dish at 350 deg, for 35-45 min. (before it browns too much).

Eat with a smile.