YUMMY & I'm not a huge potato fan & my husband doesn't like sour cream. Thanks Betty. I made this with some modifications. I doubled the recipe. I steamed old, sprouting potatoes whole in the microwave until they were softened but still firm. After I peeled and cubed them, they weighed about 4 pounds. I mixed together 2 cups of sour cream, 1 can of cream of chicken soup, ½ can of cream of celery soup, about ¾ soup can of milk, 12 ounces of shredded Cheddar cheese, 2 tsp. salt, 1 tsp. ground pepper. Then I stirred in the potatoes and about 2 cups finely chopped onion, sautéed in ½ cup of butter until tender and just starting to brown. Poured the mixture into a buttered, 4-quart glass bowl and baked at 350 degrees F for about 1½ hours uncovered. I didn’t use French fried onions. Next time I make this, I will change a few things. Even though it looked, smelled, and tasted great, the potatoes were floating in oil. The onion taste was too strong. I will use a less than 1 cup of onions and just enough butter to sauté them. There was too much sauce and it was too thin. The second night the sauce had thickened considerably after re-heating at 350 degrees F for about an hour. For a double recipe, I will use 2 cans of cream of chicken soup and no milk. I will still use half as much sour cream and may try a topping like crushed corn flakes to help sop up some of the excess oil from the melted cheese.
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YUMMY & I'm not a huge potato fan & my husband doesn't like sour cream. Thanks Betty. I made...