Favorite Cheesy Potatoes

Directions

1. 1
   Preheat oven to 35
2. 2
   Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-12 minutes or until tender.
3. 3
   Drain. Cool slightly.
4. 4
   In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese.
5. 5
   Transfer to a greased 13x9-in. baking dish.
6. 6
   Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until heated through and cheese is melted. Just before serving, stir to combine and sprinkle with additional parsley. (Potatoes will thicken upon standing.) Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight.
7. 7
   Remove from refrigerator 30 minutes before baking. Preheat oven to 35
8. 8
   Cover casserole with foil; bake as directed, increasing covered time to 1-1/4 to 1-1/2 hours or until heated through and a thermometer inserted in center reads 16
9. 9
   Uncover; bake 15-20 minutes longer or until lightly browned. Just before serving, stir to combine and, if desired, sprinkle with additional parsley.