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Potato Casserole I

By: FOXWORTH

"This casserole is made creamy and tangy by Cheddar cheese, sour cream, and cream of chicken soup. Quick-Easy-Delicious. Always a favorite."

Rate/Review | Read Reviews (36)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

Ingredients

8 potatoes, peeled and diced
1/4 cup butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup sour cream
3/4 cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
1/4 cup shredded Cheddar cheese

Directions

Bring a large pot of salted water to a boil and add potatoes. Cook until tender, then drain water. While potatoes are cooking, heat a small skillet over medium heat. Melt butter and saute onion until golden brown. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
Mash potatoes with cream of chicken soup and sour cream until smooth and creamy. Mix in onions, 3/4 cup cheese, salt, and pepper. Spoon into a 2 quart casserole dish and bake in preheated oven for 30 minutes. Sprinkle remaining 1/4 cup cheese over top and bake an additional 10 minutes. Serve hot.