Potato Casserole

When we lived in Missouri we would often get together with our friends Nikki and Hugh for dinner. It was always fun getting together with them...you never knew what might happen...I mean, she had a baby and I had three children, a dog and cats....one thing that we COULD count on is this potato casserole. Years (and miles) have passed, but Nikki recently told me she still makes this dish for her family.

Potato Casserole

6 large (8-10 small) potatoes, with or without skins

1 pint sour cream

1 can cream of mushroom soup

1 small onion, chopped

1 1/2 cups shredded cheddar cheese

salt and pepper to taste

1 cup crushed cornflakes

2 tbl. butter, melted

Preheat the oven to 350 degrees. Boil potatoes until tender. While potatoes are cooking, combine all other ingredients except corn flakes and butter. Cool potatoes, then finely chop and combine with soup mixture. Place in an oblong baking dish. Mix corn flakes with butter and sprinkle over casserole. Bake for 45 minutes. May be prepared a day ahead and refrigerated until ready to bake.

**Nikki and I always liked a lot of the cornflake mixture on top...more or less can be added to your liking.

***I promise...after this I will leave the "peanut butter muffins" topic alone....my son took the muffins to a friend's house. Dad wanted to try my daughter's twist on the recipe. This time we added some chocolate chips to the batter. They were delicious!

Now I am off to dye my Easter eggs....