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Cooking with Carey: Potato casserole

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  • Cooking with Carey: Potato casserole

    2 tablespoons butter
    2 beef bullion cubes
    1 large onion
    a couple cloves of garlic
    1 cup water
    1 (10 3/4oz) can condensed cream of mushroom soup
    1 cup sour cream
    1 1/4 cups milk
    1 teaspoon salt
    1/4 teaspoon fresh ground black pepper
    5 large potatoes (possibly more or less needed depending on size)
    1 cup shredded cheddar cheese.
    2 to 3 cups Corn Flakes (crushed) (I like more corn flakes than some people.

    -Slice the onion & mince the garlic.

    -In a sauce pan over medium/high heat, melt the butter, and add the onions & garlic. Then add the water, and bring to a boil. Cover & reduce heat to a simmer. Let simmer while you prepare the rest.

    -Preheat oven to 375 degrees

    -Rinse & then peal the potatoes and slice them fairly thin. (I like a thinner sliced potato as it's less likely to be undercooked.) Fill a 9x13 baking dish with the thinly sliced potatoes to about 2/3 to 3/4 full.

    -In a medium size mixing bowl, mix the cream of mushroom soup, sour cream, milk, salt, and pepper.

    -At this point, the onions should be nice & soft & the broth should be filling your house with wonderfull aromas. Remove it from the stove, and mix it into the mixing bowl with the other items. Once this is thoroughly mixed, stir it into the potatoes in the baking dish.

    -Sprinkle an even layer of cheddar cheese over the top, then then do the same with the Corn Flake crumbs.

    Bake at 375 degrees for 1 1/2 hours.

    *** You can also substitute sliced zucchini for 1/2 of the potatoes. ***
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