Brunch Potatoes
11 ingredients
9 steps
Ingredients
- 2 1/2 lb. Yukon Gold potatoes
- 1 can condensed cream of chicken soup
- 1/2 c. sour cream
- 1 (4 oz.) pkg. Neufchatel cream cheese, softened
- 1 Tbsp. butter buds (sprinkles)
- 3/4 c. Cheddar or Jack cheese, shredded
- 1/4 c. scallions, chopped
- 1/4 c. skim milk
- parsley, chopped
- garlic to taste
- ground pepper to taste
Directions
-
1Cook, peel and chop potatoes and stir together soup, sour cream, cream cheese and butter buds.
-
2Add 1/2 of shredded cheese and scallions.
-
3Add milk, parsley, garlic and pepper.
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4Stir to combine.
-
5Stir all together with potatoes.
-
6Put mixture in an 11 x 7 x 2-inch baking pan.
-
7Bake 30 minutes at 350°.
-
8Spread the remaining ingredients over top and bake 5 minutes more.
-
9Serves 8 to 10.
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