Ingredients
8 - 9 medium potatoes
1/3 cup finely chopped onion
1 can cream of chicken soup
1 - 1½ cups shredded sharp cheddar
1 pint sour cream
½ stick of margarine or butter
Topping: Melt ½ stick of butter and add about 20
crushed crackers. Sprinkle over potato mixture.
Preparation
Peel, cut in quarters, boil until soft, drain and then mash the potatoes with a potato masher. Mix onion, soup, cheddar, sour cream , and butter and add to the potatoes.
Put into a lightly greased casserole dish to bake. Top with cracker crumb topping.
Bake at 350° for 45 minutes.
Hint: You need to use a large casserole dish. Don’t fill it right to the top because it will expand a little when baking. I bake it on a cookie sheet covered with aluminum foil because sometimes it does “boil over” a bit when baking. You might need to split it and bake it in two smaller dishes for about 35 - 40 minutes.
