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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Hailing from the state known for its potatoes, I thought I'd send in this recipe. Every time my grandson comes home from college, he asks me to make it. In fact, it's the whole family's favorite potato dish. Ingredients:
8 to 10 medium potatoes, peeled and cubed |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3 cups (12 ounces) shredded cheddar cheese, divided |
1 cup (8 ounces) sour cream |
3 green onions, chopped |
salt and pepper to taste |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
2. In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes.
3. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.
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