Potato Casserole I recipe

4 servings

8 potatoes, peeled and diced

1/4 cup butter

1 onion, chopped

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup sour cream

3/4 cup shredded Cheddar cheese

salt to taste

ground black pepper to taste

1/4 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil and add potatoes.

Cook until tender, then drain water.

While potatoes are cooking, heat a small skillet over medium heat.

Melt butter and saute onion until golden brown.

Set aside.

Preheat oven to 350 degrees F (175 degrees C).

Mash potatoes with cream of chicken soup and sour cream until smooth and creamy.

Mix in onions, 3/4 cup cheese, salt, and pepper.

Spoon into a 2 quart casserole dish and bake in preheated oven for 30 minutes.

Sprinkle remaining 1/4 cup cheese over top and bake an additional 10 minutes.

Serve hot.