• 12 c potatoes, boiled, peeled and grated (approximately 12 potatoes)
  • 4 c water
  • 2 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
  • 4 c cheddar cheese, grated
  • 1 tsp Shirley J Chicken Bouillon
  • 1 pint sour cream
  • ¾ c dried breadcrumbs

Preheat oven to 350 degrees. In a saucepan, over medium heat, mix water, Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), and Shirley J Chicken Bouillon. Bring to a boil to thicken. Remove sauce from heat and add sour cream and three cups of cheese, stirring well. Combine sauce with potatoes and mix together. Spray a 9×13 baking dish with cooking spray. Spread the potato mixture in the pan and top with remaining cheese. Sprinkle dried, crushed breadcrumbs on top. Bake for 30 minutes, or until hot and bubbly.

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