Golden Potato Casserole

6 large potatoes, peeled and cut into 1/2-inch cubes

4 cups shredded cheddar cheese

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted

1 cup sour cream

1/4 cup butter, melted

8 green onions, chopped

2 tbsp. bacon bits

dash salt and pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Or cook in pressure cooker: place potatoes in pan, add 3 cups water and cook for 7 minutes after it starts hissing. Depressurize by running cold water over lid.

In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 9x13 baking dish.

Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving.

Yield: 12-14 servings