Friday, September 17, 2010
This is a great potato side dish with a little bit of spiciness. We had it the other night with stuffed peppers and everyone liked it. Wow, this recipes makes a ton though so I might try to cut it in half in the future.
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons butter
1 can cream of chicken (or cream of celery or mushroom)
1/4 cup milk
1, 4 oz can chopped green chilies
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
a dash of hot pepper sauce
1 1/2 cups shredded cheddar (I used medium cheddar)
8 medium sized red potatoes, cubed (about 4 pounds)
Boil potatoes in a pot of water until cooked and tender. Drain and set aside.
In a large saucepan melt the butter and saute the red bell pepper and onion until tender. Stir in soup, milk, chilies, salt, cayenne, and hot pepper sauce and heat through. Stir in 3/4 cup cheese until melted.
In a large bowl combine potatoes and sauce and toss to coat potatoes well. Pour potatoes into a well greased casserole dish (larger than 9x13). Bake uncovered at 350 degrees for 30 minutes or until bubbly around edges. Sprinkle with cheese and bake 5 minutes longer. Let stand 10 minutes before serving.