I've used dozens of recipes to make this traditional dish but this is by far the best of the bunch.
Ingredients
- ▢ 2 pounds frozen diced or frozen shredded potatoes,, thawed
- ▢ 3 cups cheddar cheese, grated
- ▢ 1 1/2 cups cream of chicken soup, or 1 (10-ounce) can, storebought
- ▢ 2 cups sour cream (or 1 cup sour cream and 8 oz. cream cheese, softened)
- ▢ 6 tablespoons butter, melted
- ▢ 1 bunch green onions, sliced
- ▢ 1 1/2 teaspoons salt
Topping
▢ 4 T melted butter
▢ 1 C Panko
Method
- Preheat the oven to 350º F. Lightly butter a 9×13 baking dish or spray with nonstick cooking spray.
- In a large icing bowl, stir together the thawed diced or shredded potatoes, cheddar cheese, cream of chicken soup, sour cream/cream cheese, and salt. In a microwave save bowl, mix the butter and onion and microwave for 1 minute or until the onion is soft. Add the onions and butter to the potato mixture and stir. Spread into the prepared baking dish.
- Bake until the potatoes are fork tender, about 30 minutes or until the Panko is golden brown.