Cheddar Cheese and Sour Cream Potato Casserole

If you are bored with making baked, fried or whipped potatoes for dinner, this is the recipe for you! Except from peeling the potatoes (peeling potatoes comes in at a close second to things I hate to do, ironing is still number one).This recipe is really simple to do and you can make it ahead. Just reheat when ready to serve to save you time when preparing dinner(see tip below). I served with dinner, but also found that leftovers freeze well and ended up using it with breakfast too.

Ingredients:

• 2 Lbs Potatoes (about 5-6 medium to large potatoes)
  
• 1 Can cream of chicken soup, 10 oz. can
  
• 1/2 Cup chopped onion
  
• 1 Teaspoon salt
  
• 1/2 Teaspoon pepper
  
• 1 Pint sour cream
  
• 2 Cups sharp cheddar cheese, shredded
  
• 2 Cups crushed corn flakes(see tip below)
  

Peel potatoes and boil in pot of water until potatoes are firm (usually if fork goes into potato easily, they are done). Set aside to cool.

In the meantime, butter 13x9 casserole dish and then combine together in a separate bowl the soup, onions, salt, pepper, sour cream and cheddar cheese.

Shred potatoes when cool and then put them into the buttered casserole dish. Pour mixture of soup, onions, etc. over the potatoes and top with crushed corn flakes.

Melt 1/2 cup of butter in a pan and then pour over the corn flakes.

Bake in preheated 350 degree oven for 45 minutes.

TIPS:

Rather than crush corn flakes the hard way, I found that Kellogg has "Corn Flake Crumbs" already done in a box. They can be found them in the baking isle.

If making this recipe ahead, cut cooking time 15-20 minutes. Before serving just put them in a preheated oven and bake to serve warm.

Freeze leftovers. When ready to use just thaw out, put in covered casserole dish and reheat.