8 medium potatoes
1/2 cup butter
1 can cream of celery or cream of chicken soup
3 tablespoons onion, minced
1 1/2 cups Cheddar cheese, grated
1 pint sour cream
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
Bring 4 quarts water to a boil; add 1 tablespoon salt and unpeeled
potatoes. Boil until tender. Allow to cool, then remove peels.
Grate potatoes and set aside (the grating disc of a food processor of
a hand grater may be used).
Heat butter and soup; add minced onion, cheese, sour cream, salt and
pepper. Stir into potatoes and transfer to a 9x13 inch baking dish.
Microwave cornflakes with 2 tablespoons butter and use to top
potatoes. Refrigerate overnight.
Bake at 350°F for 45 to 60 minutes
(until top is nicely golden brown).
Now for a wonderful Dessert to go with this casserole;
Amazing Chocolate Cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water
Preheat oven to 350 degrees F (180 C).
Grease and flour a 10-inch bundt or tube pan.
Combine all dry ingredients in a large bowl of an electric mixer.
Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes. [Just a hand mixer works well -- but don't cut down on the mixing time, and don't think it's too thick.]
Stir in boiling water. Batter will be thin like water.
Pour into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean.
Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely.
Any glaze would be good on this or just sprinkled with powdered sugar. I love the Chocolate Frosting myself.
Hugs ♥ Blessings