Potato Casserole
Published: Friday, March 20, 2020
2 to 2¼ lbs. small red potatoes, coarsely chopped (about 6 c.)
1 c. chopped onion (1 large)
8 oz. carton dairy sour cream
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. (4 oz.) shredded sharp Cheddar cheese
½ tsp. salt
¼ to ½ tsp. cayenne pepper
14.5 oz. can diced tomatoes, drained
½ c. dairy sour cream (optional)
Chopped fresh tomato, chopped avocado and sliced green onions (optional)
Preheat oven to 350°. In a large saucepan, cook potatoes and chopped onion, covered, in a large amount of boiling water about 20 minutes or until tender; drain and return to saucepan.
Stir in the 8 oz. sour cream, the Monterey Jack cheese, Cheddar cheese, salt and cayenne pepper. Stir in drained canned tomatoes. Spoon into a 2-qt. rectangular baking dish.
Bake, uncovered, about 30 minutes or until heated through. Cover and let stand for 10 minutes before serving. If desired, top with the ½ cup sour cream, fresh tomato, avocado and green onions. —10 servings.
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