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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Aunt Cath's Potatoes Recipe

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This recipe for Aunt Cath's Potatoes is from The McGhee Family Cookbook, Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups Betty Crocker Potato Buds.
9 tbsp. butter.
3 cups water.
1 1/2 cups milk.
1 1/2 tsps. salt.
3 cups sour cream.
1 cup chopped green onions.
1 tsp. pepper.
5 eggs.
Directions:
Directions:
Bring water,butter, salt and pepper to almost boiling, and remove from heat.
Add potato buds and mix with wooden spoon, the consistency will be thick.
Add beaten eggs, sour cream and chopped onions. It should be a little soupy.
Transfer to a large casserole and dot with butter. Refrigerate if not serving immediately.
Re-heat in 325 oven for about 45 mins. Check the middle of the casserole to see if hot enough.
(Overheating can dry out the potato casserole).
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Short
Personal Notes:
Personal Notes:
This recipe is in the previous cookbook but has been requested again by Trissy.

 

 

 

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