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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I haven't tried this, but surely intend to! Looks rich and creamy-just the way I like my spuds. Recipe does not specify number of servings so I'm guessing 10-12. Enjoy! Ingredients:
8 -10 medium potatoes, peeled and cubed |
1 can cream of chicken soup |
1/2 cup butter |
1 cup sour cream |
2 bunches green onions, chopped |
1 lb shredded cheddar cheese |
Directions:
1. Cook the peeled and cubed potatoes in large pot with salted boiling water just until tender; about 15 minutes.
2. Drain.
3. In a seperate saucepan combine butter, soup and sour cream, heat until just melted.
4. Layer in a spray coated 13x9 baking dish; potatoes, soup mixture, cheese and onions (in that order).
5. Bake uncovered in a 350 degree oven for 30-40 minutes.
6. Let cool 5 minutes before serving.
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