Tuesday, March 9, 2010

Potato Cassarole (The Best Version)

Ha Ha Ha...feel free to post your own "Best" versions of this recipe. Everyone seems to make this a little differently, I just happen to think mine is the best!

6 Russet Potatoes
1/2 cup sour cream
2 cans cream of chicken soup
2 cups of shredded cheddar cheese
salt/pepper to taste

Peel and cube potatoes. Boil until fork tender (about 10 minutes). While potatoes are cooking combine soup, sour cream, shredded cheese and salt/pepper to a medium sized pot and heat (continually stirring) until mixture is smooth and has melted together. Line the bottom of 9X13 with the cooked potatoes and then pour melted soup mixture over the top. Sprinkle with a generous amount of cheese and crunched up chips of your choice (I like ruffles). Bake at 350 until heated through and bubbling.

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