Ingredients:
12 medium potatoes ( about 4 1/2 lbs.)
1 1/2 cups butter
2 (10 3/4 ounce) cans cream of chicken soup
2 cups cheddar cheese, grated
2/3 cup green onions, chopped
2 cups sour cream
1 cup corn flake crumbs
Directions:
Boil potatoes in their skins till just tender and no more.
Cool until not too warm to handle and remove skin by scraping off with paring knife.
Slice thinly into a large casserole dish sprayed with cooking spray, (I use my lasagna dish, a 9X13 will not be big enough.)
In a saucepan mix together 1 cup butter, the 2 cans of soup, 1 1/2 cups grated cheese, green onions and sour cream.
Stir over low heat till melted and combined.
Pour over potatoes in dish.
Sprinkle remaining cheese over this mess.
In small saucepan, melt 1/2 cup butter and add cornflake crumbs.
Sprinkle, (Spoon is more like it), over top of casserole.
Bake 350 30-45 minutes till bubbly.
(This is a very forgiving recipe when you have guests such as our son who you can’t count on to arrive at the set time — it was in the oven for a little over an hour and still they worshipped me).
Servings: 12
Time preparation: 20 min.
Time total: 55 min.