Countdown to Thanksgiving-Company Potatoes

Because of how unpredictable my weekend is looking (except Sunday), I have decided to post another recipe for my little countdown. Thanksgiving is sneaking upon me (yikes!) and I have yet to compile my shopping list. This recipe is Lee's favorite, however, I didn't know it was his favorite until we were married for 5-6 years. When we first got married my MIL sent me many recipes that were "Leeland's favorites"-oh, my husbands given name is Leeland. I made several of these recipes, and when I did I got a "What's this?"-looking at it like it came from a outer space. I would respond "It's your favorite". He would look at me and then reply "Who said it was my favorite?" I responded "Your Mom". He then replied "You know she has 9 children, she can't possibly remember whose favorite food is whoms. This is "someone's" favorite, but it's not mine". This conversation took place 5-6 months after we got married. Out of 5-6 of Lee's favorite recipe's, 2 of them were correct. So, I stopped asking for "favorite" recipes. Lee failed to tell me that this was one of his favorite recipes that he absoulutely had to have for holiday dinners (Easter, Thanksgiving, Christmas) for the first 5 years of marriage. I got the recipe and have made it for the last 11-12 years. It's super yummy, and depending on how you do your potatoes-boiling them and shredding them yourself or store bought frozen kind- it's fairly easy to do. I made 3 9x13 pans of these 2 days before Thanksgiving last year. I made 1 for dinner at my In-Laws, 1 for us, and 1 for a funeral that was the day before Thanksgiving. And, I cooked the potatoes and shredded them myself. It was exhausting.

Company Potatoes

2 lbs of frozen shredded potatoes-thawed
1 can of Cream of Chicken Soup
2 cups of Sour Cream
2 cups of Sharp Cheddar Cheese-grated
1/2 stick of butter
1 bunch of Green Onions-chopped
Bread Crumbs-Plain and unflavored if you buy them in a can

In a saute pan, melt butter and saute green onions until soft (but not soggy) about 2-3 minutes. In a large bowl combine ALL ingredients, except the breadcrumbs and mix very well. Put potato mixture into a 9x13 pan. Sprinkle bread crumbs on top. Bake for 45 minutes to 1 hour at 350 degrees.

Hope's Notes:

-I make this 1-2 days before Thanksgiving or whatever I'm making it for. I bake it the day of the dinner. It takes about an hour to cook it when it's cold from the fridge, 45 minutes if you make it up and then bake it right away. I always stick a knife in the middle to make sure it isn't cold in the middle.
-I have always boiled the potatoes unpeeled, and whole-allowed them to cool and then shredded them with a cheese grater. I can't tell you how many pounds of potatoes or how many potatoes, because if varies with the size of the potato and, how many pans of this I make. I ususally just peel and shread enough to fill the 9x13 pan (for measuring), and then dump the grated potatoes into the bowl and start mixing. I used frozen grated/shredded potatoes in the past, and the potatoes always had that funny frozen taste to them.
-I do use more Sour Cream than the recipe calls for. If the mixture seems "dry" add more Sour Cream.
-Do use Sharp Cheddar Cheese. I have used Medium Cheddar Cheese in the past, and it doesn't taste the same.
-I do use 1 bunch of green onions-it gives it more flavor.
-I have turned this into a "Main Course" casserole by cubing pieces of Ham. I have purchased a Ham Steak, cubed it, and added it to the mixture-yummsville!