You guys, this cheddar potato casserole is so good! I made this one year for Thanksgiving and let me tell ya, EVERYONE scarfed it down like nobody’s business. Now, I did opt to leave the green onion out as you can see by my picture. My children can spot an onion a million miles away so I didn’t even attempt to plant any in this casserole. I bet it would have tasted so good, too! Oh well, the casserole was still heavenly.
I have served this side dish alongside ham and turkey before but I suppose it would fair well with any meat dish. You can also cube up some ham and place it directly into the casserole for a one-pan meal.
Ingredients
3 cups prepared mashed potatoes
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1/3 cup Daisy sour cream or plain yogurt
generous dash ground black pepper
1 green onion, chopped (about 2 tablespoons) ( I left this out.)
Instructions
Preheat oven to 350 degrees F.
Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish.
Bake for 30 minutes or until the potato mixture is hot.
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Quick Tip: I like to eat this yummy potato casserole with ham or pork chops. Yummo!