Crispy Potato Casserole


  • 9 medium Colorado Potatoes, boiled in skins for 20 minutes
  • 1/4 cup Butter
  • 1 can  Cream of chicken soup
  • 1 pt Sour cream
  • 1/4 cup Chopped green onion
  • 1 1/2 cup Grated cheese
  • 1 3/4 c Crushed corn flakes, coated with 2 T. butter
  • Salt & Pepper to taste


Cook, peel and coarsely grate potatoes, which should not be too done. Heat butter and soup together. Blend in sour cream, onion and half of cheese. Toss lightly with potatoes. Pour into buttered 9 x 13 baking pan. Add remaining half cheese on top; sprinkle corn flakes over all. Bake in a 350 degree oven for 45 minutes. This may be prepared ahead or can be spilt, freezing half to bake later.