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Potato Cheeder Casserole
  Servings
  serves 6-8
  Ingredients

  Recipe Info
 

Potato Cheeder Casserole
  Contributor lam
  Rating Not rated yet
  2 pounds Russet potatoes
1 tablespoon butter
1 small carrot, shredded
1/2 cup chopped onion
1 1/2 cups sour cream
1 1/2 cups shredded Swiss cheese, divided
2 tablespoons fresh minced parsley
1 teaspoon salt
1/2 teaspoon dried dill weed
1/8 teaspoon pepper
paprika
  Instructions
  Cook potatoes in salted water until tender; peel and shred. Heat butter in a skillet over low heat; add shredded carrot and onion to butter and cook until just tender, about 5 to 10 minutes. Combine potatoes with sour cream, sautéed vegetables, 1 cup of the cheese, and all remaining ingredients except paprika. Spoon potato mixture into a buttered 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese and the paprika. Bake at 350° for 30 to 40 minutes.
  Nutrition
 
 
 
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