Potato Casserole

I really can't "offically" be called a Mormon unless I had one of these kind of recipes tucked into my book, and of course, I do! If you have been reading this blog at all you will know that I dispise the "canned cream chicken and mushrooms" I use them for ONLY two occasions. 1. Enchaladas, and 2. Potato casserole. I love the taste of the green onions and sauce. It goes great with any recipe, but in this case, we had it with Steak and Salad, LOTS of salad :)

(I know... it looks like my meat may still be alive on my plate, but really it was just the camera. I like my steak like I like my men. Medium well :)

Ingredients:

7-8 medium potatoes
1/4 cup melted butter
shredded cheese (use as much as you like)
1 can cream of chicken soup
16 oz sour cream
green onions, chopped (again, use as much as you like)

Do not peel potatoes, just throw them in a boiling pot and boil until they are tender. Do not overcook, they will get mushy. Peel and chop or grate, whatever you prefer. In a large bowl mix hot potatoes with butter, stir in green onions and shredded cheese. Mix 1 can of soup with sour cream seperately then combine with potatoes. Put in 9 x 13 pan and bake at 350 for 30-40 minutes.

Yum!