This recipe was sent to me by Eunice Everson Osterhues when I was attempting (not too successfully) to collect recipes from family members.

Her grandparents, Ole and Gina Everson, were my dad’s cousins.

Gina was my godmother. I loved going to their house because the food was always abundant —sometimes two or three kinds of meat at one meal—and Gina would let me eat her home-churned butter with a spoon!

Slice cooked potatoes into a two-quart casserole.

Mix a can of Campbell’s Cheddar Cheese soup, a package of Shilling’s sour cream sauce mix, ½ can of milk and a pinch of pepper.

Pour over the potatoes; sprinkle with ¼ cup of seasoned croutons. Bake at 350 for an hour