(by Shirley McNevich)
2 - 12oz. cans Carnation evaporated milk (NOT condensed)
2 cups water
6 TBSP butter
2 cups Breakstone's sour cream
3 - 4.9oz. boxes Hungry Jack Cheddar and Bacon Potatoes (contains dehydrated potatoes and sauce mix)
1/2 cup chopped green onions OR 1/2 cup chopped chives
1 cup shredded sharp cheddar cheese
In a pot over medium heat add evaporated milk, water, butter, all of the dehydrated potatoes and all of the sauce mix--cook/stir just until boiling. Remove from heat--add sour cream and green onions or chives--stir until mixed. Spread the mixture into a greased 9 x 13 baking pan. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle cheddar cheese over the top, return to oven and bake 10 minutes longer.
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