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Categories:Viewed: 90 - Published at: 4 years ago
Ingredients
- 6 -7 medium potatoes
- 4 tablespoons butter
- 1 small onion, diced
- 2 (10 1/2 ounce) cans cream of chicken soup (or mushroom or celery or whatever you like, I use 1 chicken and 1 mushroom, usually)
- 1 12 cups sour cream
- 12 cup cheddar cheese, grated
- 14 cup milk
- black pepper
Method
- Preheat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with non-stick spray.
- Wash the potatoes, or peel if you like.
- We leave the skins on.
- Slice them thinly, about 1/4 inch thick.
- Boil for about 5 minutes to soften them, but don't overcook them!
- They should be soft, but not done.
- While potatoes are cooking, put butter and onion in a large microwave-safe dish and cook for 2-3 minutes, until onions are soft and slightly translucent.
- (I use my large Pyrex measuring cup.)
- Add remaining ingredients, mix well, and microwave 3-4 more minutes until bubbling.
- Layer potatoes and sauce mixture into greased dish, evenly coating potatoes.
- Top layer should be sauce.
- Bake for about 45 minutes until the top is browned and bubbly.
- (If you're pressed for time, microwave the casserole for about 10 minutes, then stick it under the broiler to brown the top - my family can't tell the difference!
- ).
