While we don’t eat a lot of processed foods….it is pretty common to find a jar of cheez whiz somewhere in our household since both hubs & grew up eating it. My mom always used to mix it in with macaroni & it became a comfort food and the only version of a macaroni & cheese I knew at the time. In our house it’s used more when we grill hot dogs or smokies or even make up a Queso Dip.
These days I am all about easy and this recipe turned out fabulous…was super tasty and simple to make. The addition of cheese on top and bacon really gives it an extra flavour burst.
Ingredients
- 1 can cream of mushroom soup look for the healthy stuff - no msg & preservatives
- 1/2 cup sour cream
- 1 cup cheez whiz
- 1 tsp black pepper
- 3 lbs yukon gold potatoes approx. 9, sliced
- 1 onion sliced & separated into rings
- 3/4 cup shredded cheddar cheese
- Pinch of salt
- Pam
Instructions
- Preheat oven to 350.
- In a large bowl mix soup, sour cream, cheez whiz and pepper. Add potatoes and onions, tossing to coat evenly.
- Spray 13x9 inch baking dish with light coat of cooking spray, toss potato mixture in and cover with foil.
- Bake 1 1/2 hour or until potatoes are soft.
Notes
A delicious addition to this dish is cooked bacon. Either mix it in with the potatoes or sprinkle on top.
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