6 russet potatoes
1 1/2 c cheddar cheese
1 c sour cream
1 can cream of chicken
1/4 c melted butter
1/2 tsp salt
1/3 c finely chopped onion
Boil Potatoes in skins until barely tender. Cool and grate. Mix in cheddar cheese. Mix sour cream, cream of chicken soup, butter, salt and onions and add to the cheese and potato mixture. Put into a 9x13 pan. Bake at 350 for 30-45 minutes.
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