"Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. —Mrs. Robert Cody, Dallas, Texas..."
INGREDIENTS
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8 large potatoes
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2 bay leaves
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1/4 cup butter, melted
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cups (16 ounces) sour cream
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2 cups (8 ounces) shredded cheddar cheese, divided
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1 jar (2 ounces) diced pimientos, drained
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4 green onions, chopped
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1/2 cup crushed cornflakes