fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Cheddar Potato Bake Recipe

Author Photo
By Capper's Farmer | May 15, 2018

1 / 2
This recipe can be made with any type of cheese or extra veggies you love most.
2 / 2
  • 8 servings

    SERVINGS

    Ingredients

  • 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)

Directions

  • 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.

More southwestern recipes:

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!