Potato Casserole

3-5 Pounds Potatoes
2 Cans Cream of Chicken Soup
½ cup Butter
16 oz. Sour Cream
1 ½ Cups Grated Cheddar Cheese
Optional ½ Cup Chopped Onions
½ cup Crushed Ritz Crackers or Crushed Corn Flakes

In medium saucepan warm the 2 cans cream of chicken soup. 
Add butter, sour cream, cheese, onions. Mix well.

Wash potatoes or peel potatoes 
and cut into cubes and boil until they are soft 
but not quite enough to mash. 

Put potatoes in your casserole dish and spread contents of the saucepan casserole dish. Crush Ritz crackers or corn flakes and then sprinkle over potatoes. Bake at 350 degrees for 30 minutes.

Potato Casserole

3-5 Pounds of Potatoes

1 Can Campbell’s Condensed Soup Cheddar Cheese

1 Can Milk

1/2 Cup Butter

1 Cup Water

Optional 1 package of Crushed Ritz Crackers 

Wash and slice potatoes. Lay in casserole dish.

(I leave the peelings on but you can peel them if you prefer).

Melt in medium saucepan the soup, milk, butter and water.

Pour liquid on top of potatoes and add crushed Ritz crackers over top.

Lay foil loosely on top of dish. 
Bake at 400 degrees for 1 hour.

Remove foil about 15 minutes before done.

Another variation is I boil the liquid and potatoes and just add a bit more water, enough to cover the potatoes. It is faster and tastes great.