SOUR CREAM POTATO CASSEROLE RECIPES

Steps:

• Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly. In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes. Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley.  Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.

Steps:

• Cook the potatoes in the skins until done (do not overcook). Allow to cool. Slice into thin slices. Set aside.
• Saute the onion in butter until tender. Add the grated cheese, stir until blended. Remove from heat, then add the salt, pepper and sour cream, mixing well.
• Grease a 13" x 9" pan, add cubed ham and sliced potatoes. Pour sour cream mixture this, then stir with a spoon in order to thoroughly cover the ham and potatoes with the sour cream mixture. Bake, uncovered at 350 degrees for 30 - 40 minutes.