Cheesy Potato Casserole
- 10 cups potatoes, boiled, peeled and grated (approximately 10 potatoes)
- 4 cups water
- 2 cups Shirley J Universal Cream Soup & Sauce Mix
- 2 cups grated cheddar cheese
- 1 teaspoon Shirley J Chicken Bouillon
- 1 pint sour cream
- ¾ cup dried breadcrumbs
Preheat oven to 350°. In a saucepan over medium heat, combine water, sauce mix and Chicken Bouillon, stir. Bring to a boil to thicken. Remove sauce from heat and add sour cream and one and a half cups of cheese, stirring well. Combine sauce with potatoes and mix together. Spray a 9x13 baking dish with cooking spray. Spread the potato mixture in the pan and top with remaining cheese. Sprinkle dried, crushed breadcrumbs on top. Bake for 30 minutes or until hot and bubbly.
This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix.