Cheese and Cream Potato Casserole
What You Need:
6 lg. potatoes, peeled and diced into 1 in cubes
1 (16 oz.) pkg. cheddar cheese, shredded
1 (10 3/4oz.) can organic cream of chicken soup
1 (8 oz) container sour cream
1/4 C butter, melted
8 green onions, chopped
1/2 tsp. salt
1/4 tsp. pepper
How to Make It:
Fill a large saucepan 2/3 full of water.
Add the potatoes and set over medium high heat.
Bring the water to a steady boil.
Place the heat on low, cover the pan and cook the potatoes for 10 minutes or until fork tender.
Drain the potatoes well in a large colander.
Place the cheese in a large mixing bowl.
Add the soup, undiluted to the cheese.
Fold in the sour cream and melted butter.
Sprinkle in the chopped green onions and stir until all the ingredients are combined together well.
Bring the oven temperature to 350 degrees.
Spray a large baking dish well with a non stick cooking spray.
Add the potatoes to the cheese mixture and stir until completely covered.
Transfer the potato mixture into the prepared baking dish and spread out evenly.
Bake 50 minutes or until bubbly and a light golden brown on top.
Remove from the oven and allow standing 15 minutes before serving.