This is another of those fabulous dishes that comes from the Bunco group. Come to think of it, we may have to rename it the Bunco-Chickenfoot-Fluxx-Eat&Drink Society. This goes well with a nice Chardonnay! LOL!
Thank you Barbara, this was good.
6 medium potatoes - peel, chop, then cook in water and drain
1 can mushroom soup
1 can milk (measure in soup can)
8 oz light sour cream
16 oz cheddar cheese
1/2 stick margarine, chopped
10 pcs of crisp cooked bacon, chopped
Mix above ingredients. It should be the consistency of light cream. If too thick, add more milk in 1/4 cup increments, then combine gently with cooked potatoes. Spoon into casserole dish that has been sprayed with non-stick spray.
Bake 45 min in 350 oven.