| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | md | Potatoes |
| 2 | c | Cheddar cheese; shredded |
| 6 | tb | Margarine; divided |
| 1 1/2 | c | Sour cream |
| 3 | Green onions; chopped | |
| 1 | ts | Salt |
| 1/4 | ts | Peppers |
INSTRUCTIONS
Cook potatoes in skins; cool. Peel and shred on a coarse grater. Combine cheese and 3 tablespoons margarine in saucepan; heat and stir until cheese is almost melted. Remove from heat; blend in sour cream, onion, salt, and pepper. Fold in potatoes, and spoon into a greased 2-quart casserole dish. Dot with 1 tablespoons margarine. Cover and bake at 300 degrees about 25 minutes. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
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