Harvest Potato Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12-15 | |||||||||
| INGREDIENTS: | ||
| 8 large potatoes | 2 bay leaves | 1/4 cup butter, melted |
| 1/2 teaspoon salt | 1/4 teaspoon pepper | 2 cups (16 ounces) sour cream |
| 2 cups (8 ounces) shredded cheddar cheese, divided | 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted | 1 jar (2 ounces) diced pimientos, drained |
| 4 green onions, chopped | 1/2 cup crushed cornflakes | |
| 1 | Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour. |
| 2 | Drain potatoes; peel and grate. Place in a greased 13-in x 9-in x 2-in baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. Combine the sour cream, soup, 1 cup cheese, pimientos and onions; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). Bake, uncovered, at 350 F for 45-50 minutes or until bubbly. |