Recipe by JUDY2RIVER
"This family favorite side-dish combines potatoes, cheese, and onions. For a different take, use cream of mushroom soup instead of chicken soup."
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potatoes, peeled and cubed
1 (10.75 ounce) can
condensed cream of chicken soup, undiluted
1 1/2 cups
shredded Cheddar cheese
green onions, chopped
salt and ground black pepper to taste
I've been doing a potato dish similar to this one for years. I lighten it up by using lite sour cream and reducing the cheese down to just one cup. Instead of topping with additional cheese, I sprinkle with a bit of paprika for color. It is still plenty rich and indulgent tasting. There is an error in that the ingredient list has both regular and green onions but the directions only mention the green onions. I think one or the other would be fine or you can omit them altogether.
I never thought I would say this but TOO much cheese! I could hardly taste the potatoes. Next time i will add more potatoes and put in less cheese. It was just too rich for my taste and I usually don't say that.
These were pretty good, the longer they sat the better they got. I did add about 3 cloves roasted garlic, we love garlic! This went very well with roasted chicken and broccoli.
This recipe is so good! It whipped up in no time at all and is so simple to do. I will definitely make this again.
I tweaked this a bit, and used Queso in place of the cheddar to give it a Mexican flavor. Delicious and easy.
Very tasty! Will make again.
Made it exactly like it says to, very quick and easy to make! My husband, myself and my two young boys loved! And my husband normally hates potatoes! Keepers!
Made this as written except I made on the charcoal grill in a cast iron skillet. I thought it was good the family seemed to loooove it. Easy and tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 216
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