| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Vegetables | 8 | Servings | |
INGREDIENTS
| 7 | md | Potatoes, about 2 lbs. |
| 1/4 | c | Butter or margarine |
| 1 | sm | Onion, chopped |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | 8 oz carton sour cream | |
| 1 | cn | Cream of chicken soup |
| 8 | oz | Shredded cheddar cheese |
| 3 | tb | Butter or margarine, melted |
| 1 1/2 | c | Herb-seasoned stuffing mix |
INSTRUCTIONS
Cook potatoes in boiling water to cover 30 minutes or until tender. Drain. Let cool to touch. Peel and cut into 1/4" strips. Set aside. Combine 1/4 cup margarine or butter and next 5 ingredients in large bowl. Gently stir in potatoes and cheese. Spoon into a lightly greased baking dish, 13x9x2. Combine 3 tbsp butter or margarine and stuffing mix. Sprinkle over potato mixture. Bake uncovered at 350F for 25 minutes or until thoroughly heated. Source: Mrs. John H. Treadwell, Watertown, NY From the Watertown Daily Times, May 13, 1995 Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 Posted to MealMaster Recipes List, Digest #155 Date: Mon, 03 Jun 1996 21:32:12 -0600 From: Blackhawk <tracy@agt.net>
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