Potato Casserole Recipes: Cheese and Cream Potato

Potato casserole recipes are are my favorites! Okay, anything with potatoes in it is my favorite. Add cheese and potatoes though, and you have a heavenly combination! Here’s a special Cheese and Cream Potato Casserole recipe for you to try out this weekend:

What You Need:
(We’re going to make enough for leftovers too! 12 servings- half the recipe for smaller portions)

6 lg. potatoes, cleaned, peeled and diced into small cubes
1 (16 oz.) pkg. shredded cheddar cheese
1 (10 3/4oz.) can of cream of chicken soup
1 (8 oz) container of sour cream
1/4 cup melted butter
8 chopped green onions
1/2 tsp. salt
1/4 tsp. pepper

Let’s get started:
(Preheat the oven to 350 degrees F)

1. Fill your saucepan 2/3’s of the way, and cook the potatoes on medium heat until it boils. You want to cook the potatoes until they are fork tender. Drain

2. Add the cheese and soup into a large mixing bowl (don’t dilute the soup)

3. Add the melted butter and sour cream to the mixture in the bowl, folding it.

4. Combine the onions into the mixture and stir until all the ingredients are mixed thoroughly.

5. In a large baking dish, you’ll be adding the mixture and potatoes. If it’s nonstick, do nothing, but if not, spray it with non stick cooking spray.

6. Slowly fold the potatoes into the cheese/soup mixture, and make sure you completely coat the potatoes with the mixture.

7. Spread the potatoes evenly out in the baking dish.

8. Bake the potato casserole recipe for 50 minutes. You want it to be a light golden brown on top. You can even add in crumbles of bacon, or a little parm cheese to give it your own twist. Don’t be afraid to give it your own little spices or such. (Let stand for 15 minutes)