The Northwest Voice

Nancy and her husband Mike have lived in the Northwest for the last 43 years. They have one daughter and are now raising their grandson, Kyle. Nancy is employed at the Kenneth Mebane Ranches as a corporate secretary. This recipe for Easter Potato Casserole is a family favorite, and is great for holidays, family meals, and pot lucks. Hands on the ranch tell Nancy she is not allowed to come to the branding unless she brings this casserole.

Easter Potato Casserole
• 6 medium potatoes
• 1⁄4 cup butter
• 1 pint sour cream
• 1 can cream of chicken soup
• 1⁄2 cup chopped green onions
• 1 cup shredded cheddar or parmesan cheese
• paprika

Boil potatoes one day ahead. Keep in refrigerator overnight. Slice potatoes into a greased 9- by 13-inch casserole dish. Melt butter in a saucepan.  Add sour cream, onions and cheese. Stir until cheese is melted. Spread over potatoes. Sprinkle with paprika. Bake at 350 degrees for 45 minutes.