Cheesy Potato Casserole

Name: Cheesy Potato Casserole
Yield: Makes 8 servings
Ingredients: 1 med potatoes about 2 lbs); 1/4 cup butter or margarine (melted); 1 small onion, chopped; 1 tsp salt; 1/4 tsp pepper; 1 8 oz carton sour cream; 1 can 10 3/4 oz cream chicken soup, undiluted; 2 cups (8 oz) shredded Cheddar cheese; 3 Tbsp butter or margarine, melted; 1 1/2 cups herbed seasoned sutffing mix

Makes 8 servings

Photo: the foodhoe (CC BY-SA 2.0)

A baked casserole of cubed potatoes bound with sour cream and cream of chicken soup, mixed with cheddar cheese and topped with buttered herbed stuffing mix.

Directions

Cook potatoes in boiling water to cover 30 minutes or until tender. Drain; let cool to touch. Peel and cut into 1/4 inch strips; set aside.
Combine 1/4 cup butter and next 5 ingredients in a large bowl; gently stir in potatoes and cheese. Spoon into a lightly greased 13 x 9 x 2 in baking dish. Combine 3 tablespoons butter and stuffing mix; sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 25 minutes or until thoroughly heated.

Cook the potatoes in boiling water to cover for 30 minutes, or until tender. Drain and let cool to the touch. Peel and cut into 1/4-inch strips; set aside.
In a large bowl, combine the 1/4 cup melted butter, chopped onion, salt, pepper, sour cream, and undiluted cream of chicken soup. Gently stir in the potatoes and cheese.
Spoon the mixture into a lightly greased 13 x 9 x 2-inch baking dish.
Combine the 3 tablespoons melted butter with the stuffing mix; sprinkle over the potato mixture.
Bake, uncovered, at 350 degrees for 25 minutes, or until thoroughly heated.

Goes well with

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