Monday, January 24, 2011

Potato Casserole

This is a pretty classic dish, and I know there are a lot of ways to make it. Here's how we do it:

8 potatoes, peeled, boiled, and chunked OR if that sounds like too much work, thaw out a package (I'm thinking it's a pound-ish) of hash browns, and use that instead!
2 (10 oz) cans chicken, drained
2 cans cream of chicken soup
2 cups sour cream (I use low fat)
1/4  cup green onion, chopped
1/4 cup butter, melted
2 cups shredded cheese

Preheat oven to 350 degrees. Mix everything, except the cheese in a large bowl; pour into 13 x 9 pan. Bake for 50 minutes. Sprinkle cheese on top, and bake for another 10 minutes.

{Modified from another cub scout cookbook recipe by A.L.}

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