Remember when we made potato salad a little while ago? We bought a pretty good sized bag of potatoes at the time, and we still had a few left we wanted to use up before they go bad. And what's a great way to use up potatoes? Throw them in a casserole!
This casserole is an old standby in my family, and we like to eat is as a main dish for weeknight dinners or as a side dish for holiday meals. It's creamy and delicious, and it warms up really well in the microwave to make leftover lunches. We eat it in winter and summer, pretty much any chance we get. I'm telling you, you can't go wrong!
Here's what you'll need:
about 4 large potatoes, shredded
1 cup of sour cream
1 can of condensed potato soup
1 1/2 cups of shredded cheddar cheese
1/4 cup parmesan cheese
Throw all of the ingredients minus 1/2 cup of the shredded cheddar into a bowl and stir. Once the ingredients are well mixed, pour them into a greased 8x8 pan. Top with the remaining shredded cheddar and bake at 350 for about 45 minutes or until the cheese on top begins to brown.
If you're short on time, you can prepare the casserole ahead and let it sit in the fridge. Just pop it out and into the oven an hour before you want to eat and you'll be good to go. And if you have left overs, you can reheat the whole dish in the oven or spoon a bit into a bowl and warm it in the microwave. That's what I'm doing for lunch tomorrow!