6 to 8 medium potatoes (not peeled)
1 can cream of chicken soup
1 pkg cream cheese (8 oz.)
2 cups grated cheddar cheese, divided
½ cup chopped green onion
Spray a 9 x 13” pan with PAM.
Boil the potatoes in jackets for 15 minutes. Drain and cool. Peel the potatoes (skins should come off fairly easily).
Preheat the oven to 350 degrees.
Grate the potatoes and lay in the bottom of the prepared pan. Salt and pepper the potatoes liberally.
In a saucepan, combine the soup, cream cheese, and 1 cup of the grated Cheddar.
Cook over medium heat until blended and the cheeses have melted.
Pour over the potatoes. Top with the chopped green onion and remaining cup of cheese.
Bake for 30 minutes or until potatoes are done.
Note: Any kind of cooked meat and veggies can be added between the potato layer and the cheese mixture. Cut meat into pieces and spread over potatoes. Add left-over cooked veggies at this point as well.
Pairs Well With
I’ve had this recipe in my card file for many years. This is a versatile casserole that can serve as a hearty side dish or, with the addition of left-over meat and veggies, a delicious one-pan meal.