Favorite Cheesy Potatoes

• 3-1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes
• 1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
• 1 cup French onion dip
• 3/4 cup 2% milk
• 2/3 cup sour cream
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 ounces) process cheese (Velveeta), cubed
• Additional minced fresh parsley

1. Preheat oven to 350u0b0. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly.
2. In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish.
3. Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.)
4. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165u0b0, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley.

potatoes, condensed cream, onion, milk, sour cream, parsley, salt, pepper, process cheese, parsley

Taken from www.tasteofhome.com/recipes/favorite-cheesy-potatoes/ (may not work)