Cheese and Cream Potato Casserole

A hearty, creamy hot favorite for the winter. Great as a side dish or with cooked meatballs or sausage stirred in to jazz up your leftovers.

What You Need:

6 lg. potatoes, peeled and diced into 1 in cubes
1 (16 oz.) pkg. Lowfat cheddar cheese, shredded
1 (10 3/4oz.) can cream of low sodium chicken soup
1 (8 oz) container low fat sour cream
1/4 C butter, melted
8 green onions, chopped
1/2 tsp. salt
1/4 tsp. pepper

How to Make It:

Fill a large saucepan 2/3 full of water.
Add the potatoes and set over medium high heat.
Bring the water to a steady boil.
Place the heat on low, cover the pan and cook the potatoes for 10 minutes or until fork tender.
Drain the potatoes well in a large colander.
Place the cheese in a large mixing bowl.
Add the soup, undiluted to the cheese.
Fold in the sour cream and melted butter.
Sprinkle in the chopped green onions and stir until all the ingredients are combined together well.
Bring the oven temperature to 350 degrees.
Spray a large baking dish well with a non stick cooking spray.
Add the potatoes to the cheese mixture and stir until completely covered.
Transfer the potato mixture into the prepared baking dish and spread out evenly.
Bake 50 minutes or until bubbly and a light golden brown on top.
Remove from the oven and allow standing 15 minutes before serving.

12 Servings

Add a little crumble bacon or change the soup to cream of celery to give this dish a little extra pizzazz.

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Author: cs

Carolyn Stone has been working in consumer health publishing and women’s interest publishing for over 22 years. She is the author of more than 200 guides and courses designed to help readers transform their lives through easy action steps. In her spare time, she is actively involved in fostering children and pets.