Potato Casserole

This is my grandmother's recipe, adapted by my mother. I love it, and it's easy to make. Potatoes are super cheap here, so I like to make it too. You can also add ham in the layers to make it more substantial.

 

cheese not pictured

  8-11 red potatoes 3-4 cups shredded cheesepaprika
1 can cream of mushroom soup1/2 cup milk1 cup sour cream1/2 - 1 cup sliced green onionsseasoning (we use Kirtland's No Salt Seasoning) Steam potatoes.

Shred cheese.  If you have a Kitchenaid shredder attachment you can use the coarse shredder (you can use it again later to shred the potatoes).

Pour soup and seasoning in bowl.

Slice green onions.

Add green onions to bowl. 

Add a little cheese to bowl.

 

Pour a third of mixture in a 9x13 pan.

Make sure potatoes are done.

Shred half of potatoes in pan.

Cover with half of cheese.

Layer a third of the soup mixture in pan.

Shred the rest of the potatoes in pan.

my parents :-)

Pour rest of soup mixture in pan.

Top with the rest of the cheese.

Sprinkle paprika over cheese.

Bake at 375 degrees until cheese is lightly browned (usually 30-40 minutes).