Cheese Potatoes

• 6 medium potatoes
• 2 c. Cheddar cheese, shredded
• 1/4 c. butter
• 1 1/2 c. sour cream
• 1/2 c. onion, chopped
• 1/2 c. green pepper, chopped
• 1 can cream of mushroom soup
• 1/2 c. milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1/4 tsp. butter

1. Cook potatoes in skins; let cool, then peel and coarsely shred.
2. Place in a 13 x 9 x 2-inch casserole dish greased with the 1/4 teaspoon butter.
3. In a saucepan over low heat, combine the cheese, butter, soup and milk, stirring until cheese is melted. Remove from heat and blend in sour cream, onion, green pepper, salt and pepper; pour over top of potatoes.
4. Cover and refrigerate overnight.
5. When ready to cook, sprinkle with paprika.
6. Bake, uncovered, at 350u0b0 for 30 minutes.

potatoes, cheddar cheese, butter, sour cream, onion, green pepper, cream of mushroom soup, milk, salt, pepper, paprika, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294296 (may not work)