Monday, July 2, 2007

Potato Casserole

7-8 large potatoes, peeled and cut into chunks (I use frozen hashbrowns to save time)
1/2 bunch chopped green onions
1 8 oz. sour cream
1 can cream of mush soup
11/2 c shredded cheddar

Arrange potatoes in bottom of greased 9x13 pan. Poke holes with end of wooden spoon and sprinkle with onions. Press down. Mix soup and sour cream and layer over potatoes and top with shredded cheese. Bake at 35o for 15 minutes, until cheese is melted.

There's a million ways to make potato casserole... I use frozen hash browns and add a little veggie broth and bake them alone in the pan for about 20 minutes. Then I add the toppings and bake another 15-20 minutes

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