Diced Red Potatoes Casserole #RSC

• 8 red potatoes (diced)
• 1 cup sour cream
• 13 cup onion (chopped)
• 1 tablespoon dried chives
• 1 tablespoon parmesan cheese
• 3 tablespoons butter
• 1 teaspoon kosher salt
• 14 teaspoon pepper
• 12 ounces frozen corn, thawed
• 8 ounces yellow cheese (shredded)
• 1 ounce Hidden Valley Original Ranch Seasoning Mix

1. Preheat oven to 375 degrees.
2. Place diced potatoes in a large bowl; add salt and pepper; toss.
3. In a small bowl, mix sour cream and dressing mix; add to diced potatoes and mix to coat all potatoes.
4. Add thawed corn; mix in gently.
5. Melt 3 Tablespoons butter in a 13 x 9 inch baking dish in oven.
6. Spread diced red potato mixture in dish and sprinkle with parmesan cheese.
7. Bake 25 to 30 minutes or until potatoes are cooked through.
8. Top with shredded cheddar cheese and bake an additional 5 minutes or until cheese is melted.
9. Sprinkle dried chives over it.

red potatoes, sour cream, onion, chives, parmesan cheese, butter, kosher salt, pepper, corn, yellow cheese, mix

Taken from www.food.com/recipe/diced-red-potatoes-casserole-rsc-495191 (may not work)