Thu 21 Aug, 2003 06:25 pm
CRUNCHY POTATO CASSEROLE
1 pound baking potatoes, peeled and diced (1/4") OR 1 pound frozen hash browns, thawed
1/4 cup butter, melted
1/2 cup onions, finely chopped
1/2 pint sour cream
1/2 can undiluted cream of chicken soup OR cream of celery soup OR cream of mushroom soup
3/4 cup grated smoked Gouda cheese
1 small can sliced black olives
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 cup crushed corn flakes OR Japanese Panko dried bread crumbs
additional cold butter for dotting topping
Mix all ingredients (except the corn flakes or bread crumbs) together in a large bowl. Pour into a nonstick or greased 9" x 13" baking pan or casserole dish. Sprinkle the crushed corn flakes or bread crumbs across the top and dot with butter.
Bake in a preheated 350 degree F. over for 45 - 60 minutes. Let stand 5 minutes before serving.
5 to 6 servings.