"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy Cheesy Potatoes, by Audrey Crozier, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 32 oz bag of frozen hash browns--thawed 8 oz sour cream 2 cans potato soup (or other cream soup) 8 oz shredded sharp cheddar cheese 1 tsp salt 1/2 tsp pepper 1/4 cup chopped onion 1/2 cup Parmesan cheese
Preheat the oven to 350º. In a large bowl, mix the sour cream, soups, salt, pepper and onion together. Add the cheddar cheese and hash browns. Mix thoroughly and spread in a foil lined 9x13 pan. Sprinkle the Parmesan cheese on top. Cover with foil and cook for 30 minutes. Then uncover and cook for another 30 minutes.
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