Easy Yummy Potatoes
If you were around during the Team Phenix over-the-top Easter Brunch season of life, you know about the most popular staple item...Yummy Potatoes! If you don't have dinner ready for tomorrow, add this to the menu, and your family will gobble them up! They are SUPER easy to make since all of the ingredients are store-bought. Still, I only make this recipe on special occasions because it's so patently unhealthy. The real danger of the dish isn't in a single serving, but in snacking on the leftovers (which taste even better than the original). You'll notice all of the ingredients are yummy, so the final product can't help but be delicious.
Here's what you need FOR A SINGLE RECIPE - I usually double:
- 7 Medium Potatoes (or, for faster preparation, frozen grated/hash brown potatoes)
- ¼ C. Butter
- ½ C. Grated cheddar cheese
- 1 can Cream of Chicken soup (for a vegetarian option, use cream of celery)
- 1 C. Sour Cream
- 1/2-1 tsp. Salt (to taste)
- 1/3 C. Green onions
First, over medium-low heat, melt the butter and cheese into the soup along with part of the salt. (Pictures show a double recipe.) After the sauce is blended, remove from heat.
Add the sour cream and onions. Taste and adjust the salt if it doesn't taste flavorful enough. Pour the sauce over the potatoes and stir together.Put the potatoes in a square pan for a single recipe or a 9x13 pan for a double recipe. The top of the dish needs to either have foil or a smattering of bread crumbs so that it doesn't dry out in the baking process. I prefer the bread crumbs (or panko!), but the taste doesn't suffer either way. Bake at 350 degrees for 45 minutes.
Enjoy!