| 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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