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1 cup sour cream
1 can cream of mushroom soup
1/4 cup butter
1/2 c. green onions -- sliced
1 1/2 c. cheddar cheese -- shredded
3 lb. potatoes cooked -- peeled and cubed
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. bread crumbs
Mix sour cream, soup, butter, green onions and 1 cup cheese in a greased deep 3-quart
casserole. Gently stir in potatoes, salt and pepper.
Top with remaining cheese and the bread crumbs.
Bake in a 350 deg. oven for 1 hour, or until bubbling hot.
This can be
made one day head and heated just before serving.