(by Shirley McNevich)
6 red potatoes (peeled, cooked with 1 tsp. salt, cooled and sliced)
1 cup shredded cheddar cheese
1/2 cup chopped onions
1 - 10.75oz. can Campbell's cream of chicken soup
1/4 cup butter (softened)
1 cup Breakstone's sour cream
In a large bowl add the soup, shredded cheddar cheese, softened butter, chopped onions and sour cream--stir until mixed. Add the sliced cooked potatoes--stir lightly to coat. Pour the mixture into a greased casserole dish. Bake at 375 degrees for 30-35 minutes or until hot.
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