 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
I sometimes substitute cream of chicken soup for the cream of mushroom. Even the particular eaters in my family love these potatoes.Elaine Eavenson, Moselle, Massachusetts Ingredients:
8 to 10 medium potatoes, peeled and cut into 1/2-inch cubes |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1-1/4 cups milk |
1 envelope ranch salad dressing mix |
1-1/4 cups shredded sharp cheddar cheese, divided |
salt and pepper to taste |
6 bacon strips, cooked and crumbled |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 10 minutes or until almost tender. Drain; place in a greased 13-in. x 9-in. baking dish.
2. In a large bowl, combine the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper; pour over potatoes. Top with bacon and remaining cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender. Yield: 10 servings.
|
|