medium potatoes, peeled
cups shredded Cheddar cheese, divided
cup chopped onion
(10.75 ounce) can condensed cream of chicken soup, undiluted
cup sour cream
tablespoons butter or margarine, melted
1.In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture. 2.Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly. Freeze when cooled.