Creamed Diced Potatoes

NoraMarie's Note:

I like this because you can make it the day before and reheat it. You can do it in the oven or crock pot. A friend made this for a dinner years ago.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 5

• 10 potatoes
• 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of asparagus soup
• 2 tablespoons Cheese Whiz
• 8 ounces water

Directions:

1. Peel and slice or dice the potatoes.
2. Boil them for about 10 minutes.
3. In a casserole or crock pot put the soup and cheese.
4. Mix in the potatoes.
5. I haven’t made these for a long time as I just found my book, but we’ll make it for Xmas and re-post if I need to.
6. Put in crock pot for about 2-1/2 hours on high.
7. Or bake at 350°F for 30 to 40 minutes.

Reviews

[AZPARZYCH]

These were good and not too hard to make. They were a cheesy potato but not too greasy like when you use shredded cheese. Made for Fall PAC 2008.

[**Mandy**]

What a lovely simple side to go with dinner. We don't have cheese wiz here in oz so I used some creamy cheese cubes mixed with the soup. This was tasty and able to be put together without a lot of fuss. I added some seasoned breadcrumbs and parmesan to the top of mine when baking. Thanks for posting, I'm sure I will make this again!

[Lori Mama]

Loved that it came out nice and saucy. I cut back the water to 1/2 cup and baked in the oven 40 min. :)