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“Just got around to trying this and I didn't like it! I think it may have been better with the Nacho cheese soup or even Velveeta??”
READY IN:
50mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cheddar cheese soup
  • 12 cup milk
  • 12 cup parmesan cheese, grated
  • 14 teaspoon pepper
  • 4 medium potatoes (white, cut into 1 inch cubes)
  • 1 (2 7/8 ounce) can French-fried onions

Directions

  1. In a greased shallow 2 quart baking dish, mix soup, milk, cheese and pepper. Stir in potatoes and half of the French fried onions.
  2. Bake at 400 for 40 minutes or until potatoes are tender. Sprinkle remaining onoins over potatoes and bake 5 minutes more until onions are golden.

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