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:
- Preheat oven to 350 degrees
- Peel and parboil potatoes until barely tender
- Cool and shred/grate
- In a large saucepan, combine soup, sour cream, 1-1/2 C cheese, green onions & butter and heat until cheese melts
- Fold potatoes into sauce and place entire mixture into a 13″ x 9″ x 2″ glass pan
- Sprinkle remaining 1/2 C cheese on top
- Bake at 350 degrees for 30 minutes, or until cheese is melted
Notes:
- 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
- My mom serves this every Christmas Eve with Honeybaked Ham and we all look forward to it! I love you mom!