Recipes from our readers

TO Crescenta Valley Weekly…..

Here is a favorite Potato Casserole recipe that has been taken to many potlucks

and requested by family when asked to bring a dish to share.

Carol Peterson

Golden potato casserole


6 medium potatoes, boiled in skins until tender

1/4 cup butter

2 cups sour cream

1 can cream of chicken soup

2 cups grated cheese

1/2 cup chopped green onion

2 tablespoons butter to “dot the top”

Corn flake crumbs to cover the top

Peel and grate potatoes when cold.

Heat butter and soup over low heat, remove and blend in sour cream.

In large bowl, alternate potatoes, onions, cheese, and sauce several times.

Toss to mix. Turn into buttered 9X13 inch casserole.

Dot with 2 tablespoons of butter, sprinkle with crushed corn flakes.

Bake 45 minutes at 350 degrees.

Note: Can be made the day before, however wait to put the corn flakes on until just before baking.