A comforting and flavorful dish that’s perfect for a weeknight dinner. This easy potato bake combines the richness of French onion soup with creamy potatoes, creating a delicious and satisfying meal.
Ingredients:
- 2 pounds red potatoes, cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup French onion soup mix
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/4 cup fresh parsley, chopped
Instructions:
- Prep the Potatoes: Preheat oven to 350°F (175°C). Boil cubed potatoes in a large pot of salted water until tender. Drain well.
- Combine Ingredients: In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, French onion soup mix, milk, and melted butter. Mix until well combined.
- Assemble the Bake: Pour the soup mixture over the cooked potatoes and stir to coat. Transfer the mixture to a 9×13 inch baking dish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until bubbly and golden brown.
- Serve: Garnish with fresh parsley and serve hot.