Sour Cream Potatoes
Source of Recipe
Tracey Rodriguez - 4th grade teacher and mom of Paige Rodriguez - 5th - Harvey and Stephanie Rodriguez - 5th - Kewley
List of Ingredients
5 lbs potatoes
1 stick butter/margarine-sliced
1 (16-oz) sour cream and chive dip
1 bunch green onion
1 ( 10-oz) can cream of chicken soup
1 (8-oz) shredded cheddar cheese
Recipe
Peel and boil potatoes like you would for mashing. In a microwaveable mixing bowl combine butter, soup, sour cream and chopped green onion to taste (I only use about half of the bunch so you don't have a heavy onion taste). Heat in 1-2 minute increments and stir until butter is melted and mixed in well with other ingredients. Drain potatoes when they are done and add to mixture. Mix everything together until you have a nice consistency. Pour in 13 x 9 inch pan and cover with shredded cheese. Place in 300-350 degree oven until cheese is melted (about 15 minutes). No need to cook any more than that.
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