Creamy Potato Casserole

• 8 medium sized potatoes
• 1 can cream of mushroom soup
• 1 small container sour cream
• 2 tbsp (30 ml) dried onion flakes
• 3 cups (700 ml) cheddar cheese, shredded
• 1 can chicken broth

1. Peel potatoes and cut into cubes.
2. Boil potatoes for 10 to 15 minutes.
3. While potatoes boil, mix together soup, sour cream, broth, dried onion and half of the cheddar cheese.
4. Drain potatoes and empty them into a 9x13 pan.
5. Stir mixture into potatoes and bake at 350 degrees (175 C.) for 20 minutes.
6. Sprinkle the remainder of the cheese on top, liberally.
7. Broil until top is golden brown.

potatoes, cream of mushroom soup, sour cream, onion flakes, cheddar cheese, chicken broth

Taken from online-cookbook.com/goto/cook/rpage/001806 (may not work)