Mississippi Mud Potatoes are a creamy, cheesy potato casserole,
Ingredients:
- 4–5 chopped and peeled medium russet potatoes
- One cup of sour cream
- One cup of creamed chicken (or mushroom) soup
- Two cups of split, shredded cheddar cheese
- Half a cup of sliced green onions (optional)
- Half a cup of cooked chicken, if desired
- One teaspoon of garlic powder
- One teaspoon of onion powder
- To taste, add salt and pepper.
- Half a cup of crumbled cornflakes or potato chips (for topping)
Guidelines:
Warm up the oven:
- Set the oven temperature to 350°F (175°C). Butter a 9 x 13-inch baking dish.
Get the potatoes ready:
- In a large saucepan of salted water, boil the diced potatoes until they are cooked, about 10 to 15 minutes. After draining, allow to cool somewhat.
Prepare the Casserole Blend:
- The sour cream, cream of chicken soup, 1 1/2 cups cheddar cheese, green onions, chicken, garlic powder, onion powder, salt, and pepper should all be combined in a big bowl. Blend until thoroughly blended.
Mix:
- Once the potatoes are fully coated, fold them into the creamy mixture.
Move to the Baking Dish:
- Evenly spread the potato mixture after pouring it into the baking dish that has been oiled.
Add cheese and chips on top:
- Top with crushed potato chips or cornflakes and the remaining 1/2 cup of cheddar cheese.
Cook:
- Bake for approximately 30 to 35 minutes in a preheated oven, or until the casserole is bubbling and the top is browned.
Serve:
- Before serving, allow it to cool for a few minutes. Savour the rich, cheese-filled Mississippi Mud Potatoes!