Sour Cream and Cheese Potatoes from Brittany Marshall

Prep time (25 min) Yield 8 servings (9x13 pan)

Ingredients:
3c THRIVE Potato Chunks
1c THRIVE Chopped Onions
10.5 oz can of cream of chicken soup
2C THRIVE Sour Cream, reconstituted
(2c powder + 1c water)
2 tbsp. butter
1 ¾ c THRIVE Shredded Cheddar Cheese
Reconstituted
1 tsp THRIVE Iodized Salt
½ tsp seasoned salt
¼ tsp pepper

Directions:
Preheat oven to 350 degrees F. In a large bowl, cover potato chunks and onions with boiling water. Let sit for 5-10 min, then drain excess water and set aside.

In a medium saucepan, combine soup, prepared sour cream, butter and 1 cup of the cheese. Heat mixture over medium heat, stirring frequently until the cheese in melted. Mix potatoes and onions with cheese mixture and add seasonings. Pour potatoes into a 9x13 casserole dish and top with remaining cheese. Bake until cheese is melted (about 15 minutes).

Note: This recipe is a great THRIVE twist on funeral potatoes. For more information on what THRIVE is or how to put it in your home, contact me at: http://www.foodmadeeasy11.shelfreliance.com/.

Serving idea: Try adding bread crumbs and herbs to the top and baking 5-10 minutes longer for a crunchy, savoring crust.