Ingredients
6 large potatoes, peeled and cut into 1/2-inch cubes4 cups shredded cheddar cheese1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream1/4 cup butter, melted8 green onions, choppedDash salt and pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 13x9-in. baking dish (dish will be full).
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving.
