Thursday, May 17, 2012

Nutcracker Potato Bake

I love casseroles.
Mix together a soup, a starch (pasta, rice, or potatoes), 
maybe some veggies, 
and of course you almost always have to include cheese!
Casseroles aren't always the prettiest dish, 
but the flavor sure makes up for it. 

That was the case in this casserole. 
I found this recipe on pg. 111 in
the Gooseberry Patch cookbook

Ashley Trask from Kentville, KS 
named this casserole
Nutcracker Potato Bake
because it's a family favorite for Christmas. 
I like the name. 
I love anything to do with Christmas.
And this cookbook is full of Christmas. 
You'll find some of the best recipes for the holiday season!
It's definitely a cookbook you won't want to do without!

Serve this dish along side your favorite meat,
or add cubed ham to the recipe and add a veggie and some dinner rolls
and you have a wonderful, comfort food kind of meal!

Nutcracker Potato Bake

10 3/4 oz can cream of mushroom soup
8 oz container sour cream
1/4 cup butter, softened
1 onion, chopped
1 cups shredded cheddar cheese, divided
32 oz pkg frozen shredded potatoes
salt and pepper to taste
1 - 2 cups sour cream and onion potato chips, crushed

In a large bowl, combine soup, sour cream, butter, onion and one cup cheese. 
Stir in potatoes. Blend well; mixture will be thick. 
Press into a greased (I used non-stick spray) 12"x8" baking pan.
Sprinkle with salt and pepper, remaining cheese and chips.
Bake, uncovered, at 350* for 45 minutes to one hour,
until bubbly and golden.
Serves 10 - 12

Just look at all that yummy cheese!

I'm not a fan of Sour Cream and Onion potato chips, 
but the flavor combined was delicious!!

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