Scalloped Potatoes – Isaacson

8 medium potatoes, cooked and diced

1 can cream of mushroom soup

1/4 cup butter (1/2 stick)

1 pint sour cream

1 1/2 cup grated cheddar cheese

1/2 cup chopped green onions

1/2 cup bread crumbs

1/2 cup parmesan cheese

 

Please diced potatoes in a 9″ x 13″ baking dish.  Heat soup, butter, sour cream and onions in a small pot, stir until all are well combined.  Cover potatoes with the liquid and then cover with the bread crumbs and parmesan cheese mixture.  Bake at 350 degrees for 15 minutes, then add the cheddar cheese to the top and finish baking for another 30 minutes.  Let cool for 5 – 10 minutes before serving.

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