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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Ingredients:
8 medium potatoes, peeled |
1 1/2 cups shredded cheddar cheese, divided |
1/3 cup chopped onion |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 cup sour cream |
3/4 cup milk |
2 tablespoons butter or 2 tablespoons margarine, melted |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender.
2. Cool completely; shred and place in a large bowl.
3. Add 1 cup cheese and onion.
4. Combine remaining ingredients; pour over potato mixture.
5. Transfer to a greased 2-1/2-qt. baking dish.
6. Sprinkle with remaining cheese.
7. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.
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