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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The day after Thanksgiving, I prepare three of these golden brown bakes for our large family gathering. I complete the feast with an egg bake, banana nut bread and fruit.Sally Durrett, Palo Cedro, California Ingredients:
6 large potatoes, peeled and cut into 1/2-inch cubes |
4 cups (16 ounces) shredded cheddar cheese |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1/4 cup butter, melted |
8 green onions, chopped |
dash salt and pepper |
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.
2. In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full).
3. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 12-14 servings.
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