Ingredients:

  • 6 – 8 medium russet potatoes
  • 1 can (10.75 oz) cream of mushroom soup
  • 1 C sour cream
  • 2 C cheddar cheese – grated – divided
  • 2 green onions – chopped
  • 2 Tbsp butter

Directions:

  1. Preheat oven to 350 degrees
  2. Peel and parboil potatoes until barely tender
  3. Cool and shred/grate
  4. In a large saucepan, combine soup, sour cream, 1-1/2 C cheese, green onions & butter and heat until cheese melts
  5. Fold potatoes into sauce and place entire mixture into a 13″ x 9″ x 2″ glass pan
  6. Sprinkle remaining 1/2 C cheese on top
  7. Bake at 350 degrees for 30 minutes, or until cheese is melted

Notes:

  1. This recipe works great to make the night before and cook the next day, just don’t add the last 1/2 C cheese on top until you are ready to put into the oven
  2. My mom serves this every Christmas Eve with Honeybaked Ham and we all look forward to it!  I love you mom!
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