Potato Casserole

This is a little dish I whipped up for Easter. It is based on a number of similar recipes. It goes great with eggs or cured meats like ham or sausage. This recipe makes a lot. I would generally recommend halving it.

Ingredients

• 1 can condensed cream of celery soup
• 2 cups greek yogurt
• 0.5 cup butter
• 1/2 cup onion, finely chopped
• 1 T minced garlic
• 2 t salt
• 0.25 t black pepper
• 0.25 t red(cayenne) pepper
• 4 cups shredded cheese (₁ lb)
• ₄ lbs shredded potatoes ( 2 packages frozen)
• 2 cups corn flakes
• 2 T vegetable oil

Procedure

1. Preheat oven to 325 degrees.

2. Mix everything together except the corn flakes and vegetable oil.

3. Pack into baking dish.

4. Mix oil and crushed corn flakes to make a topping to sprinkle on top.

5. Bake uncovered for 75 min.

6. Serve. If you want garnish with fresh green onion, parsley, chives or a little more cheese.

If you don't want to use the condensed soup, instead take the onion, garlic above plus a chopped stalk of celery. Fry them up in 2 T of the butter from above. When they are lightly browned, add 2 T flour to make a roux. When the flour is toasted deglaze the pan with a cup of water, dairy or broth. Heat to a simmer for 2 minutes or until nicely thickened. Finally, mix that with the remaining ingredients as above in step 2.