Creamy Potato Casserole
Taste Tester Notes; for extra flavor mix in some cooked crumbled bacon or chopped cooked ham, instead of dicing finely you can coarsely grated the potatoes, do not cook the potatoes until very soft
Servings 8-10
Ingredients:
6 medium potatoes, cooked and diced very finely or coarsely shredded (russets or red potatoes)
2 cups sour cream
4-1/2 tablespoons melted butter, divided
1 teaspoon garlic powder
pinch cayenne pepper
1 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper, or to taste
3 cups shredded cheddar cheese, divided
3 green onions, chopped
Instructions:————————————
Do not cook the potatoes until very soft.
Preheat oven to 350 degrees F.
Grease a 2-1/2 quart baking dish.
Place the cooked cubed potatoes in a large bowl
In a medium bowl combine the sour cream with 3 tablespoons melted butter, garlic powder, cayenne pepper, seasoned salt and black pepper until smooth and combined.
Mix in 2 cups shredded cheddar cheese and green onions.
Transfer to baking dish.
Drizzle with remaining 1-1/2 tablespoons melted butter.
Bake uncovered for 30-35 minutes.
Sprinkle with remaining 1 cup shredded cheddar cheese and return to oven for 3 minutes to melt the cheese.
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