(no subject)
Because it is the Holiday of Over-Eating, I felt the need to share one of my favorite recipes with you. This comes from kurage_no_hone's mother. Who got it from some Mormon lady. It is made of deliciousness.
MORMON POTATO CASSEROLE
2lb frozen shredded potatoes (unseasoned) (I hear you can shred your own fresh potatoes if you're willing to put in the effort; I've never tried it.)
1/2 cup melted margarine or butter
Half a medium onion, chopped fine and sauted
~10 oz. sour cream (I'm generous with it, and end up putting in most of a 16 oz. container. I use reduced fat sour cream, in the vain hope that it will cancel out the eighty billion metric tons of cheese.)
1 10 oz. can condensed cream of mushroom soup (or cream of chicken, if you're into dead animals. Again, I use reduced fat soup - specifically, Campbell's Healthy Request.)
2 cups shredded cheese (cheddar, Monterey Jack, something in that cheese family)
1/2 tsp. salt, if you're into salty food -- I usually leave this out
TOPPING
Crushed cornflakes
More melted butter!
More cheese!
*******
Preheat oven to 350° (Fahrenheit, although if you like your food extra crispy and possibly on fire, give Celsius a try!)
Coat a 9x13ish casserole pan with non-stick spray, and then dump in the shredded potatoes and spread evenly.
In a separate bowl, mix together melted butter, onion, sour cream, soup, and shredded cheese.
Use a fork to form regularly-placed depressions in the shredded potato bedrock; fill these with the butter/onion/sour cream/soup/cheese mixture, and then disturb the stratigraphic column. The end goal is to have the potatoes mixed together pretty thoroughly with everything else. I'm not sure why you can't just mix the potatoes in the bowl with the other stuff and THEN put it all in the casserole dish, but my mother swears this is the wrong way to do it.
[Brenda's note: yeah...I mix it together in a big bowl. My kitchen hasn't imploded...yet]
Now for the topping . . .
Mix together crushed cornflakes and melted butter. I don't have measurements for these, but the goal is to get enough moderately-moist-but-not-swimming-in-butter cornflake mixture to spread across the top of the casserole. Once you've done that, sprinkle with MOAR CHEESE. I am generous - this recipe is all about the cheese.
Bake for 45 minutes to an hour (probably less if you're using fresh potatoes instead of frozen.)
MORMON POTATO CASSEROLE
2lb frozen shredded potatoes (unseasoned) (I hear you can shred your own fresh potatoes if you're willing to put in the effort; I've never tried it.)
1/2 cup melted margarine or butter
Half a medium onion, chopped fine and sauted
~10 oz. sour cream (I'm generous with it, and end up putting in most of a 16 oz. container. I use reduced fat sour cream, in the vain hope that it will cancel out the eighty billion metric tons of cheese.)
1 10 oz. can condensed cream of mushroom soup (or cream of chicken, if you're into dead animals. Again, I use reduced fat soup - specifically, Campbell's Healthy Request.)
2 cups shredded cheese (cheddar, Monterey Jack, something in that cheese family)
1/2 tsp. salt, if you're into salty food -- I usually leave this out
TOPPING
Crushed cornflakes
More melted butter!
More cheese!
*******
Preheat oven to 350° (Fahrenheit, although if you like your food extra crispy and possibly on fire, give Celsius a try!)
Coat a 9x13ish casserole pan with non-stick spray, and then dump in the shredded potatoes and spread evenly.
In a separate bowl, mix together melted butter, onion, sour cream, soup, and shredded cheese.
Use a fork to form regularly-placed depressions in the shredded potato bedrock; fill these with the butter/onion/sour cream/soup/cheese mixture, and then disturb the stratigraphic column. The end goal is to have the potatoes mixed together pretty thoroughly with everything else. I'm not sure why you can't just mix the potatoes in the bowl with the other stuff and THEN put it all in the casserole dish, but my mother swears this is the wrong way to do it.
[Brenda's note: yeah...I mix it together in a big bowl. My kitchen hasn't imploded...yet]
Now for the topping . . .
Mix together crushed cornflakes and melted butter. I don't have measurements for these, but the goal is to get enough moderately-moist-but-not-swimming-in-butter cornflake mixture to spread across the top of the casserole. Once you've done that, sprinkle with MOAR CHEESE. I am generous - this recipe is all about the cheese.
Bake for 45 minutes to an hour (probably less if you're using fresh potatoes instead of frozen.)