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This was my mother's recipe. If you copy it somewhere else, please give her credit for it.
8 medium potatoes, cooked, cooled, and cut in 1" cubes
1 can cream soup (mushroom is good)
1/4 c margarine, in small pieces
1 1/2 c sour cream
1 1/2 c shredded cheddar cheese
finely chopped onion or onion powder to taste
Combine all ingredients in a large mixing bowl. Pour into an appropriately sized casserole dish (greased or sprayed with nonstick cooking spray). Bake at 350 degrees for 30-35 minutes until hot and bubbly.
This may be made ahead of time and refrigerated until time to bake. It doubles and triples well, but requires a longer cooking time. If you triple the recipe, triple the potato volume but only use approximatly 2 1/2 times the amount of sauce ingredients (it'll get really soupy if you triple the sauce).
Flavors blend really well if you combine everything while the potatoes are still warm (ie. only cool the potatoes until you can handle them).
Carol Pardee (1949-1997)
My own side note on this: I tried making this once with peeled potatoes and it didn't work, the potatoes started to crumble and got gritty (yuck!). If you don't like skins, peel them off on your plate after you serve it (I used to and drove my mother crazy!) .