Recipe: Easy Cheesy Potatoes

The recipe calls for 2 24 oz bags frozen cubed potatoes or shredded has browns. However, I am not a big fan of frozen vegetables. I prefer fresh and I boil my own potatoes for this dish. 

Boil potatoes in water until tender - if a fork sticks in the potato easily it's done.

Ingredients:

1 - 16 oz container sour cream or 2 cups. (1 cup is 8 oz)

16 oz medium or mild cheddar cheese, shredded

8 oz sharp cheddar cheese, shredded

1 - 10.,75 oz can cream of chicken soup.. not shown above (oops)

3 green onions, chopped

8 slices bacon, cooked and chopped (or bag of real bacon bits)

1/4 cup melted butter (1/2 cube of butter)

Peel and dice cooked potatoes, cut up bacon and green onions.

Add cheeses, sour cream and cream of chicken soup.

Stir everything together. While I was stirring, I knew it was missing something and re-checked my recipe. Oops, I missed the cream of chicken soup.

Pour in greased casserole dish. I use these tin loaf pans. I do this because I end up freezing them for additional meals. Brady and I cannot eat a whole casserole dish full of potatoes and it's nice to be able to pull one out of the freezer and throw it in the oven every once in a while.

Fill greased pan.

Cover with foil. Bake at 375 degrees for 50 minutes. Remove foil, add shredded cheese to the top and bake 5 minutes longer. Allow to sit for 5 minutes so cheese is melted to the bottom.

Yum, with pork chop or meat loaf, or chicken or roast... well.... you get the idea. Really yummy Easy Cheesy Potatoes (funeral potatoes).

Recipe: Easy Cheesy Potatoes

2-24oz bags frozen cubed potatoes or shredded has browns. I prefer real potatoes

1-16oz container sour cream

16 oz medium or mild cheddar cheese, shredded

8 oz sharp cheddar cheese, shredded

1 -10.75 oz can cream of chicken soup

3 green onions, chopped

8 slices bacon, cooked and chopped (or bag of real bacon bits)

1/4 cup melted butter

Combine all ingredients, reserving some cheese for topping. Pour into greased casserole dish. Top with cheese. Cover with foil. Bake at 375 degrees for 50 minutes. Remove foil and bake 5 minutes longer. Allow to sit for 5 minutes so cheese is melted to the bottom. Note: This makes great leftovers for lunch!

Another recipe:

Boil potatoes as directed above.

4 cups shredded potatoes with cheese grader/food processor

(you can also use 32 ounce of frozen shredded potatoes)

1 cup sour cream

2 1/2 Cups cheddar cheese

2 Tablespoons melted butter

1 (10 ounce) cans cream of chicken soup

salt and pepper

Mix together well with wooden spoon. Make sure all ingredients are combined.

Spray a 9x13 pan with cooking spray and spread the potato/cheese mixture into it.

Cover potatoes with foil and bake at 350 degrees for 45 minutes.

**You can also add a corn flake topping. 1 1/2 cup corn flakes crushed with 2 tablespoons melted butter poored over the top and stirred to combine. Top the potatoes and bake (with foil over the pan).