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| 2 lbs |
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Potatoes |
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| 10 oz |
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Cream of mushroom soup |
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| 1/2 cup |
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Sour cream |
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| 1/2 cup |
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Milk |
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| 1-1/3 cup |
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French's french fried onion |
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| 1 cup |
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Cheddar cheese, shredded |
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| 1 |
Cook, peel, and thinly slice potatoes. Place potatoes in 2-qt. casserole. Combine soup, sour cream, milk, 2/3 cup onions and 1/2 cup cheese. Pour over potatoes; mix gently. |
| 2 |
Bake at 350° for 20 minutes. Top with remaining onions and cheese. Bake 5 minutes more. |
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| Ready in: 1 hour and 30 minutes |
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| Cooking Tips |
| Microwave Potatoes in water to cover on HIGH 12 minutes or until tender. |
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| Recipe Source |
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Author: Stacy Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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