I have always called this "Idaho" Potatoes Supreme because I got this recipe idea from a lady from Idaho many years ago.
8 to 10 medium Idaho potatoes
1 can (10 3/4-oz) condensed cream of chicken soup
3 cups shredded cheddar cheese, divided
1 cup dairy sour cream
3 green onions, chopped, including green part
1/2 tsp salt (or more to taste)
1/4 tsp black pepper
Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish or pan; set aside.
Peel and diced potatoes; place in a saucepan and cover with water. Bring to a boil, cover and cook until almost tender. Drain.
In a mixing bowl, combine the cream of chicken soup (undiluted), half of the cheese, sour cream, onions, salt, and pepper; gently toss in the potatoes to combine well. Place the mixture in the prepared baking dish or pan. Sprinkle the remaining cheese over the top.
Bake the casserole at 350 degrees, uncovered, for 25 to 30 minutes until heated through.
Yield: 8 to 10 servings
1 can (10 3/4-oz) condensed cream of chicken soup
3 cups shredded cheddar cheese, divided
1 cup dairy sour cream
3 green onions, chopped, including green part
1/2 tsp salt (or more to taste)
1/4 tsp black pepper
Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish or pan; set aside.
Peel and diced potatoes; place in a saucepan and cover with water. Bring to a boil, cover and cook until almost tender. Drain.
In a mixing bowl, combine the cream of chicken soup (undiluted), half of the cheese, sour cream, onions, salt, and pepper; gently toss in the potatoes to combine well. Place the mixture in the prepared baking dish or pan. Sprinkle the remaining cheese over the top.
Bake the casserole at 350 degrees, uncovered, for 25 to 30 minutes until heated through.
Yield: 8 to 10 servings
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