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Cheese and
Cream Potato Casserole
What You
Need:
6 lg. potatoes,
peeled and diced into 1 in cubes
1 (16 oz.) pkg.
cheddar cheese, shredded
1 (10 3/4oz.) can
cream of chicken soup
1 (8 oz) container
sour cream
1/4 C butter,
melted
8 green onions,
chopped
1/2 tsp.
salt
1/4 tsp.
pepper
How to Make
It:
Fill a large saucepan
2/3 full of water.
Add the potatoes and
set over medium high heat.
Bring the water to a
steady boil.
Place the heat on
low, cover the pan and cook the potatoes for 10 minutes or until fork tender.
Drain the potatoes
well in a large colander.
Place the cheese in a
large mixing bowl.
Add the soup,
undiluted to the cheese.
Fold in the sour
cream and melted butter.
Sprinkle in the
chopped green onions and stir until all the ingredients are combined together well.
Bring the oven
temperature to 350 degrees.
Spray a large baking
dish well with a non stick cooking spray.
Add the potatoes to
the cheese mixture and stir until completely covered.
Transfer the potato
mixture into the prepared baking dish and spread out evenly.
Bake 50 minutes or
until bubbly and a light golden brown on top.
Remove from the oven
and allow standing 15 minutes before serving.
12
Servings
Add a little crumble
bacon or change the soup to cream of celery to give this dish a little extra pizzazz.
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