Recipe #89 Cheesy Potatoes

Cheesy Potatoes (Megs)

9 potatoes or 1 pkg frozen grated potatoes, thawed
½ c + 2 T. melted butter
1 pt. sour cream
1 can cream of chicken soup
1 ½ c. shredded cheddar cheese
1 c. crushed cornflakes
1 sm. Onion, chopped

Boil potatoes with skins on, cool completely and coarsely grate. (Or use thawed potatoes.) Heat ½ cup butter, mix with cream of chicken soup, sour cream, grated cheese and onion. Add mixture to potatoes. Put into greased 9x13-inch pan. Cover with foil and refrigerate overnight. Bake at 350 for 1 hour, uncovered. Mix 2 tablespoons melted butter and crushed cornflakes. Sprinkle over potatoes and bake for 10 more minutes.

Recipe #67 Potato Casserole

Potato Casserole (Shanny)

Peel and boil 6 large potatoes until tender, slice thin, place in a baking dish (9x13)
In a separate bowl mix together:
1 can cream of chicken soup
1 8oz carton sour cream
2 T butter
1 c grated cheese
1 T minced onion

Pour mixture over potatoes and bake for 25 mins at 350 or until bubbly.

Recipe #36 Oven-Fried Chicken Fingers and Fries

Oven-Fried Chicken Fingers and Fries (Becca)

2 large baking potatoes, unpeeled.
¼ cup Zesty Italian Salad Dressing
¼ cup Grated Parmesan Cheese
1 lb. Boneless, skinless chicken breasts, cut into strips
1 packet Shake N’Bake Original chicken seasoned coating mix

Preheat oven to 425°. Cut potatoes into ½ inch thick strips; place in large bowl. Add dressing and parmesan, toss to coat potatoes. Place in single layer on large greased baking sheet. Bake for 12 minutes.
Meanwhile, coat chicken strips with coating mix as directed on package.
Turn potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 minutes or until potatoes are tender and chicken is cooked through.
Makes 4 servings. (I used more potatoes and chicken and another packet of Shake N’ Bake to feed our apartment.)
Make honey mustard or fry sauce for dipping.

Recipe #16 Scalloped Potatoes

Easy Scalloped Potatoes

1 bag frozen French-fries 1-2 c. grated cheese
2 cans cream of mushroom soup 1-2 c. milk
diced green onions olives, sliced
seasonings
Put potatoes in 9x13 inch pan. Mix soup, milk, cheese, onions, olives and seasonings (salt, pepper, parsley flakes and what ever else you want) together and pour over potatoes. Bake at 350° for 45 minutes or until done.