Yummy cheese potatoes make the perfect side dish for your ham dinner or any dinner gathering.
- 5 Medium Potatoes, peeled and diced
- 1 Can Campbell's Cream of Chicken & Mushroom Soup
- 1 C Sour Cream
- 1/4 C Butter, melted
- 1 1/2 C Grated Mild Cheddar Cheese
- 2 Green Onions, minced
- 2 Tbsp Butter, melted
- 2 C Frosted Flakes, crushed
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Preheat oven to 350°F
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Peel and dice the raw potatoes. Boil in a medium pot covered with water until they are fork tender. Drain water and set potatoes aside.
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In a medium bowl, whisk together soup, sour cream, and melted butter.
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Stir in onion and cheese to soup mixture.
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Fold the drained potatoes into the soup mixture.
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Pour potato dish into a 9x13 pan (You don't need to grease it).
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To make the Crunchy Topping, combine the crushed Frosted Flakes and melted butter in a small bowl. Sprinkle the topping evenly over the potatoes.
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Bake uncovered for 30 minutes. Serve warm with your favorite main dish.
You can substitute regular Corn Flakes or even Gold Fish crackers for the Frosted Flakes for a different taste.