• 6 large potatoes, peeled and cut into 1/2″ cubes
• 4 cups (16 oz.) shredded cheddar cheese
• 1 can (10.75 oz.) condensed cream of chicken soup, undiluted
• 1 cup (8 oz.) sour cream
• 1/4 cup butter, melted
• 8 green onions, chopped
• dash of salt and pepper

Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce the heat; cover and cook for 10-15 minutes or until tender.  Drain.

In a large bowl, combine remaining ingredients; gently stir in potatoes.  Transfer to a greased 13″ x 9″ baking dish (dish will be full).

Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.  Let stand for 10 minutes before serving.

YIELD:  12-14 servings