If you don’t have any leftover mashed potatoes to make this with, plan on boiling about two pounds of potatoes to get the three cups necessary to make this recipe. When I’m making this to take to a family dinner around the holidays or for any other special event, I automatically at least double the recipe right off the start. When it’s done following the directions listed here, I just dump it all in a crock pot and leave it on low until the end of the party. Just make sure you stir it once in a while to keep things from getting sticky.
Check out what they are saying about this recipe over at Recipe Lion:
“Not only is it one of the easiest potato casserole recipes, it’s the cheesiest.”
This makes the perfect side dish to go along side any meal you make!
Ingredients
3 cups prepared mashed potatoes
1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/3 cup Daisy sour cream or plain yogurt
generous dash ground McCormick’s black pepper
1 green onion, chopped (about 2 tablespoons)
Instructions
Preheat oven to 350 degrees F.
Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish.
Bake for 30 minutes or until the potato mixture is hot.
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Quick Tip: Use whatever kind of potatoes you usually make your mashed potatoes with.
Thanks again to Recipe Lion for this creamy and delicious recipe.
