Idaho Potatoes (scalloped)
Yellow Onion (diced)
Green Jalapeno chili pepper (diced)
Bell pepper (diced)
Sour cream (1 container)
1 can cream of mushroom soup
Shredded cheddar cheese
Directions: Boil the scalloped potatoes until soft, then drain off excess water.
Simultaneously stir fry all the diced vegetables moderately in some butter in a skillet.
Combine in a rectangular Pyrex baking dish.
Mix the sour cream and cream of mushroom soup together and pour into baking dish. Mix well.
Cover with cheddar cheese and bake for 20-30 minutes at 350 F
by John and Miranda Hamilton