Ingredients
| 7 | md. potatoes | | 1/4 cup | butter or | | margarine | | 1 | sm. onion, chopped | | 1 tsp. | salt | | 1/4 tsp. | pepper | | 1 container (8 oz.) | sour cream | | 1 can | cream of chicken soup | | 8 oz. | shredded cheddar cheese | | 3 tbsp. | butter or | | margarine, melted | | 1-1/2 cup | herb-seasoned stuffing mix |
1 Recipe Reviews
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Two-stars doesn't do this dish justice. I made it for Easter, and it was a huge hit.
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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 13x9x2" baking dish. Combine 3 tbsp. butter or margarine and stuffing mix. Sprinkle over potato mixture. Bake uncovered at 350°F for 25 minutes or until thoroughly heated.
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