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Potato Casserole

2 lb Potatoes
1/2 c Sour cream
8 oz Sharp cheddar cheese
6 -(up to) 8 Green onions; sliced thinly
1/4 c Milk
1 tb Flour
Salt & pepper to taste
sl Bread
2 tb Melted butter
1 pn Cayenne pepper
1 ds Salt


Boil unpeeled potatoes until tender. (Do not overcook.) Drain & cool. Peel & shred on waxed paper. Combine sour cream, shredded cheese & onions. (Use green tops for color.) Blend flour & milk to a smooth paste. Mix into sour cream mixture thoroughly. Add potatoes. Toss lightly with salt & pepper. Put into buttered 11-inch casserole. Sprinkle with buttered bread crumbs: Rub bread slices on coarse grater using crusts and all. Measure 1 cup of crumbs into thick skillet with 2 Tbs melted butter. Add cayenne & salt. Mix crumbs well. Place over low heat. Stir until tossed lightly. Put on top of potatoes. Bake at 350 until bubbly.


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