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recipes • veggies • November 21, 2010

Cheesy Potato Casserole

by Shelly Mathie

Wash and boil 5 pounds of potatoes.  Cool; peel; shred.  Grease a 9X13″.

Put in large bowl:
1/2 cube margarine
2 cans cream of chicken soup
2 tsp salt
1/3 cup onion (optional)
1 pint sour cream
1/2-1 pound (I always go heavy) cheese, shredded

Combine ingredients in bowl; add shredded potatoes; mix well; put in greased pan.  Bake at 350 degrees for 30 minutes.  I like to top with additional shredded cheese prior to baking and let it get brown and crusty on  top. 

Shared with me years ago by Terri Hughes

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