Cheesy Potato Casserole Bake

• Produce

  • 1/3 cup Green onions
  • 7 Russet potatoes, peeled, cubed small (8 cups

• Canned Goods

  • 1 10 oz can Cream of mushroom soup

• Baking & Spices

  • 1 tsp Garlic salt
  • 1/2 tsp Pepper

• Dairy

  • 2 tbsp Butter
  • 3 cups Cheddar cheese, grated
  • 6 oz Cream cheese
  • 1/2 cup Milk
  • 1 cup Sour cream

Found on greatgrubdelicioustreats.com

Description

Ingredients

• 7-8 russet potatoes, peeled, cubed small (8 cups)
• 1 10 oz can cream of mushroom soup
• 1 cup sour cream
• 6 oz cream cheese, room temperature
• 2 Tbs butter
• 3 cups grated cheddar cheese, divided
• ⅓ cup green onions
• ½ cup milk
• 1 tsp garlic salt
• ½ tsp pepper

Directions

• Preheat oven to 350° and spray a 3 qt baking dish with a non stick spray. Set aside.
• In a large saucepan, bring 8-10 cups of water to a boil. Add potatoes and cook until tender.
• Drain and set aside.
• In a medium mixing bowl, stir mushroom soup, sour cream, cream cheese, butter, green onions, garlic salt and pepper together until combined.
• Add 2 cups of the grated cheese and stir.
• Gently stir in potatoes and mix gently until well coated.
• Pour into prepared baking dish and bake for 30-35 minutes or until hot throughout.
• Remove from oven and top with remaining cheese.
• Once melted, top with additional green onions, optional.