Spring finally showed up, and now Easter is right around the corner. I got to thinking about some of my family’s Easter traditions: a sliced ham, fresh rolls and butter, broccoli with Parmesan and of course, cheesy potatoes. Here’s our family’s recipe, complete with real cheddar and sour cream.
Cheesy Potatoes
Ingredients:
- I lb. frozen diced potatoes
- 2 cans condensed cream of mushroom, chicken or celery soup
- 1 small onion, diced
- 1 pint sour cream
- 2 ½ cups shredded Cheddar cheese
- salt and pepper to taste
Place potatoes in bottom of a 9×13 inch baking dish prepared with cooking spray. In a bowl, combine soup, onion, sour cream, cheese and salt and pepper. Pour over the potatoes. Cover and let rest in refrigerator 4-24 hours. If desired, sprinkle with additional cheddar cheese before baking.
Bake in a 325 degree oven for 45 minutes, or until golden, hot and bubbly.
Enjoy, and Happy Easter to one and all!
