Product Recipes
- 7 or 8 potatoes
- 2 cans cream of chicken soup
- 1 pint sour cream
- 1 tsp dry mustard
- 3 or 4 green onions
- 1/8 tsp sea salt
- 1/8 tsp white pepper
- 1/8 tsp oregano
- 1/4 cup grated Monterey Jack cheese
- Parboil potatoes; slice or dice.
- Mix all the ingredients together including onions (stems and all, diced) but not potatoes.
- Add potatoes and mix lightly.
- Put in 9x13" greased casserole.
- Spread grated Monterey Jack cheese on top.
- Bake 1/2 hour or so at 350° F.
Serves 8 to 10.
