Wednesday, April 23, 2008

Fabulous Potatoes

 I grew up in Idaho-- Potato Country. And this dish could be found at almost any church or civic function. (They're also known as "Funeral Potatoes," due to their propensity for being served at funerals, as well.) I enjoy making this delicious casserole as a side dish, or even as the main course*. (In our home, we have to double the recipe.) Try them today-- I know your family will love them!

8 to 10 medium potatoes, peeled and cubed
1 can (10 & 3/4 ounces) condensed cream of chicken soup
3 cups shredded cheddar cheese, divided
1 cup sour cream 3 green onions, chopped
salt and pepper to taste

Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. (Don't over-cook.) Drain and cool. Combine soup, half of the cheese (1&1/2 cups) sour cream, onions, salt and pepper. Stir in potatoes. Place in a greased 9"x13" baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Serves 8-10.  

*We like to add cubed ham before baking for a full-meal casserole. These are also wonderful served with a Baked Ham.

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