Easy Cheesy Potatoes

By spend with pennies

Ingredients

3 pounds potatoes (or 30 ounces country style hash browns, thawed)
¼ cup butter (melted)
1 cup sour cream
10.5 ounces condensed cream of chicken soup (or cheddar cheese soup, 1 x 10.5 ounce can)
¼ cup sliced green onions (or 1 teaspoon onion powder)
2 cups shredded cheddar cheese (divided)

Prep Time15mins
Cook Time45mins
Servings8

Instructions

Preheat oven to 375F and grease a 9x13 inch baking dish.

If using baking potatoes or russets, peel the potatoes. Cut into ½-inch pieces.

Add the potatoes to a medium saucepan and fill with cold salted water 1-inch above the potatoes. Bring to a boil and gently boil for 12 to 14 minutes or until fork tender. Drain and cool slightly.

In a medium bowl, whisk together melted butter, sour cream, condensed soup, and green onion. Add 1 ½ cups cheese and the slightly cooled potatoes.

Transfer the warm potato mixture to the prepared baking dish.

Top with the remaining ½ cup of cheese and bake for 28 to 30 minutes or until browned and bubbly.