You have sour cream and cheese in your fridge and you don’t know what to do with it…. That was usually my dillema whenever I bought sour cream. I have finally figured out what to do with the remaining sour cream other than throw it out. Make potato casserole. I like playing around with the base recipe, experimenting and adding different spices and so far it’s always turned out really good. I hope you enjoy.

6 medium potatoes, diced
1 onion, diced
2 (10.75 ounce) cans condensed cream of mushroom or potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 tbl basil
1 tbl lemon pepper
1 tbl thyme

Optional:
2 drops liquid smoke
2 drops chipotle
2 vegan chipotle sausage
frozen corn or peas

Cook potatoes
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish. Roast potatoes and onions in oven for about 45 mins or until almost soft.

Mix Casserole
Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, mix cream soup, sour cream, Cheddar cheese, spices, and any optional items. Pour into the casserole dish and mix with the roasted potatoes. Spread evenly into prepared dish.

Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.