| JALAPENO POTATO CASSEROLE 8-9 medium potatoes ¼ cup butter 2 cups sour cream 1 cup onion, chopped 1 jalapeno pepper, chopped fine (optional) 1 ½ cups shredded cheddar cheese 1 can cream of chicken soup ¼ cup water 1-2 cups crushed corn flakes or potato chips for topping Wash raw potatoes. Place in a large pan and cover with water. Bring potatoes to a boil. Simmer on medium heat until potatoes are tender. Drain off water and allow potatoes to cool. With a paring knife, peel off the thin paper-like skin and any undesirable portions. Slice potatoes into small ½ inch cubes. Sauté onions and pepper together in butter on low heat until vegetables are tender. (About 3-5 minutes.) Add soup, water and cheese and stir until cheese is melted. Blend in sour cream. Add potatoes and mix well. Pour into 9 X 13 inch baking dish. Top with crushed corn flakes, bread crumbs or crumbled potato chips. Preheat oven to 350 F then bake for 45 minutes or until hot and bubbly and top is browned. |