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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This family favorite side-dish combines potatoes, cheese, and onions. For a different take, use cream of mushroom soup instead of chicken soup. Ingredients:
8 potatoes, peeled and cubed |
1 (10.75 ounce) can condensed cream of chicken soup, undiluted |
1 1/2 cups shredded cheddar cheese |
1 cup sour cream |
1 small onion, chopped |
3 green onions, chopped |
salt and ground black pepper to taste |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until almost tender, 7 to 12 minutes; drain and cool.
3. Combine soup, 1 1/2 cups Cheddar cheese, sour cream, green onions, salt, and pepper in a large bowl; fold in potatoes. Place mixture in prepared baking dish and sprinkle with remaining 1 1/2 cups Cheddar cheese.
4. Bake in preheated oven until heated through and cheese is melted, 25 to 30 minutes.
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