Title: Potato Casserole #1
Categories: Casserole
Yield: 6 Servings

2 lb Potatoes
1/2 c Sour cream
8 oz Sharp cheddar cheese
6 -(up to)
8 Green onions; sliced thinly
1/4 c Milk
1 tb Flour
Salt & pepper to taste
sl Bread
2 tb Melted butter
1 pn Cayenne pepper
1 ds Salt

Boil unpeeled potatoes until tender. (Do not overcook.) Drain & cool. Peel
& shred on waxed paper. Combine sour cream, shredded cheese & onions. (Use
green tops for color.) Blend flour & milk to a smooth paste. Mix into sour
cream mixture thoroughly. Add potatoes. Toss lightly with salt & pepper.
Put into buttered 11-inch casserole. Sprinkle with buttered bread crumbs:
Rub bread slices on coarse grater using crusts and all. Measure 1 cup of
crumbs into thick skillet with 2 Tbs melted butter. Add cayenne & salt. Mix
crumbs well. Place over low heat. Stir until tossed lightly. Put on top of
potatoes. Bake at 350 until bubbly.

SHIRLEY STOREY

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.