| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded cheddar cheese |
| 1/4 |
c |
Butter |
| 2 |
c |
Sour cream |
| 1/3 |
c |
Chopped green onions |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 6 |
md |
Potatoes |
| 2 |
tb |
Butter |
INSTRUCTIONS
Cook potatoes in jackets, peel & coarsely shred. Combine cheese & butter in
saucepan over low heat, stirring until cheese is melted. Remove from ehat.
Stir in sour cream, onions, salt & pepper. Add potatoes, mixing gently.
Pour into buttered 2-quart casserole dish. Dot with 2 Tablespoons butter.
Bake at 350 for 30 minutes. Yields 8-10 servings.
RUBY HULING
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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