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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My friend gave me this recipe in Texas as she had a lot of children to feed they really liked this dish so much that they would eat it over toast for breakfast some days if there were any leftovers. But we like it served with meats and other veggies it is great at a cook-out as you can put on the grill until bubbly, but we like it baked in the oven. Read more . This recipe can be increased for a large family. Ingredients:
2 (10-3/4 oz.) cans each mushroom soup or chicken |
1 cup sour cream |
4 medium onions, sliced separated into rings |
1 (5-1/2-oz.) pkg. thin potato chips |
2 cups shredded sharp cheddar cheese |
Directions:
1. Preheat the oven to 350 degrees.
2. Combine the soup and sour cream in a medium bowl and mix well.
3. Arrange half the onions over the bottom of a 1-1/2 qt. baking dish. Sprinkle half th potato chips over the onions.
4. Spread half the soup mixture over the potato chips. Sprinkle half the Cheddar over the soup mixture.
5. Layer with the remaining onions and potato chips. Spread with remaining soup mixture.
6. Bake casserole for 30 minutes. Sprinkle with remaining cheddar. Bake for 10 minutes longer.
7. Serve immediately.
8. Very Kid Friendly
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