Ingredients
- 2 (14.75) oz cans Cream of Chicken soup
- 1/2 cup butter
- 1/2 cup milk
- 1 (8 oz) bar extra sharp white cheddar cheese, shredded
- 1 cup heavy cream (Or, sour cream?)
- 1/2 tsp ground black pepper
- 2 (26 oz) bags O’Brien potatoes; defrosted and drained
Preparation
Step 1
Spray a 9” x 13” baking dish with nonstick cooking spray.
In a large saucepan, medium-high heat, bring the soup, butter and milk to a low boil; whisk in the cheese, cream and black pepper until cheese is thoroughly melted and incorporated. Remove from heat.
Spread one bag of potatoes into the dish and evenly spread half the cheese sauce over them; repeat with second bag and remaining sauce. Cover dish with plastic wrap and refrigerate overnight.
A half hour before needing to bake set the dish on the counter to bring to room temperature. Preheat oven to 350F; remove plastic wrap and cover dish with aluminum foil. Bake for 45 minutes before removing foil; bake an additional 15 minutes. Let casserole rest for 15 minutes before serving.
Makes 8 servings.
*Option: mix 1 cup crumbled bacon, crumbled sausage, ground beef, diced ham or diced chicken to each layer of potatoes for a complete meal casserole. All proteins have been precooked before addition to potatoes.