GOLDEN POTATO CASSEROLE
Yields 12-14 servings
6 large potatoes, peeled and cut into 1/2-in. cubes
4 cups (16 oz.) shredded cheddar cheese
1 can cream of chicken soup, undiluted
1 cup (8 oz.) sour cream
1/4 cup butter, melted
8 green onions, chopped
Dash salt and pepper
Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 12-15 minutes or until tender.  Drain.

In a large bowl, combine the remaining ingredients; gently stir in potatoes.  Transfer to a greased 13 x 9x 2-in. baking dish (dish will be full).  Bake, uncovered, at 350 for 40-45 minutes or until bubbly.  Let stand for 10 minutes before serving.
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