Potatoe Casserole
(from Alamande’s recipe box)
Source: Rachael Mahaffey
Prep time: 30 minutes
Cook time: 40 minutes
Serves 6 people
Ingredients
- 6 lg. Potatoes for Mashing
- 1 can Cream of Chicken with Herbs Soup
- 1lb Bacon
- 8oz Shredded Cheddar Cheese
- 1T Butter
- 1 Med Onion Diced
- 1 - 16oz Sour Cream
- Salt
- Pepper
- 1 tsp Paprika
Directions
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eheat oven to 450.
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In a large pot , boil potatoes.
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In a large frying pan, cook bacon until crispy.
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Remove bacon, cool and crumble.
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Drain excess fat from pan and add butter and onions.
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Salt onions to sweat and caramelize.
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Reduce heat to medium and add soup to pan and bring to simmer.
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Add 1/2 of the cheddar cheese, 1/2 of the sour cream, bacon, paprika and salt and pepper to pan, stir well.
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Drain and mash potatoes to desired texture then add mixture to potatoes.
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Place all into an oven safe baking dish and sprinkle remaining cheese on top.
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Bake in oven for 15 minutes or until cheese is melted and/or browned.
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Let sit for 5 minutes before serving.