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
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- 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
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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.