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Cheddar Potato Bake Recipe

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By Capper's Farmer | May 15, 2018

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This recipe can be made with any type of cheese or extra veggies you love most.
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  • 8 servings



  • 2 cups water
  • 3 tablespoons butter
  • 3/4 cup milk
  • 2 cups instant potato flakes or buds
  • 1 can (10.75 oz.) condensed cheddar cheese soup
  • 1/2 cup sour cream or plain yogurt
  • Generous dash of ground black pepper
  • 1 medium green onion, chopped (2 tablespoons)


  • In a 2-quart saucepan, heat water and butter over high heat to a boil; remove from heat. Stir in milk. Slowly stir in potato flakes.
  • Add soup, sour cream, pepper and green onion to potato mixture; transfer mixture to a 1 1/2-quart casserole dish. Bake at 350°F. for about 30 minutes, or until casserole is piping hot.This recipe originally ran in the September 2007 edition of Heart of the Home.

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