Trevor's Recipe Collection
9 large potatoes (about 4 pounds), peeled and cubed
1 pound carrots, cut into 1/2-inch chunks
8 green onions, thinly sliced
1/2 cup butter
1 cup sour cream
1-1/2 teaspoons salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.
In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
9 large potatoes (about 4 pounds), peeled and cubed
1 pound carrots, cut into 1/2-inch chunks
8 green onions, thinly sliced
1/2 cup butter
1 cup sour cream
1-1/2 teaspoons salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.
In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.