In a large bowl, combine the soup, sour cream, cheese and onions; stir in potatoes until coated. Transfer to greased 2 1/2 qt. baking dish. Bake uncovered at 350 degrees F for 1-1/2 hours or until potatoes are tender.
By Robin from Washington, IA
GREAT RECIPE AND SOOOO EASY/QUICK. I THREW IN SOME LEFTOVER CUBED HAM ADDED A GREEN SALAD AND BREAD, VOILA! FULL MEAL. IT COOKED WHILE I DID SOME CATCH UP CHORES AFTER WORK .DIDN'T HAVE TO WATCH IT CLOSE SO WAS FREE TO DO MY THING. THANKS FOR THIS ONE.
This is a wonderful recipe, I have made it using shredded cheddar cheese instead of the Mozzerella cheese, and also added crushed cornflakes to the mixture. It is a great dish to bring to a "PotLuck Supper", everyone loves it. And I like Kellycajun's addition of the left over cubed ham. It really is a great recipe. Thanks for sharing. All will enjoy this one.
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