Potato Casserole

Name: Potato Casserole
Ingredients: 2 lb. bag hash browns; 1 (8 oz.) sour cream; 1 can chicken soup; 1/2 c. chopped onions; 10 oz. grated cheese; 1/4 c. oleo or butter; salt and pepper; 2 c. crushed corn flakes; 5 to 6 medium potatoes; 5 Tbsp. all-purpose flour; 1 egg, beaten; 1 1/2 tsp. salt; 1/4 tsp. ground nutmeg; 2 slices white bread, toasted; melted butter and toasted bread crumbs (optional)

15 ingredients

2 steps

Ingredients

2 lb. bag hash browns
1 (8 oz.) sour cream
1 can chicken soup
1/2 c. chopped onions
10 oz. grated cheese
1/4 c. oleo or butter
salt and pepper
2 c. crushed corn flakes
5 to 6 medium potatoes
5 Tbsp. all-purpose flour
1 egg, beaten
1 1/2 tsp. salt
1/4 tsp. ground nutmeg
2 slices white bread, toasted
melted butter and toasted bread crumbs (optional)

Directions

1

Cook potatoes in salted water just until tender; drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-inch each; shape 2 tablespoons of the potato mixture around 2 bread squares, forming 2-inch balls. In a large kettle, bring salted water to a boil; add the dumplings. Return to a boil; reduce heat. Cover and simmer for 15 to 20 minutes or until
2

dumplings are no longer sticky in the center. Remove with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs. Yields 6 to 8 servings.