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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sue's Cheesy Potato Casserole Recipe

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This recipe for Sue's Cheesy Potato Casserole is from Despot/Faraci Family and Frinds Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For a lighter version, you can use light sour cream and healthy request cream of chicken soup.

1 1/2 bags frozen hashbrowns (24-30 oz bags)
2 cups sour cream (1 pint)
1 white onion chopped (optional)
3-4 cups mild cheddar (Tillamook is best!)
2 cans cream of chicken soup
1/2 cup butter melted
2 cups corn flakes crushed (optional)
salt/pepper
Directions:
Directions:
Depending on how many people you are feeding you can increase the frozen potatoes if necessary.

I usually buy a large tin roasting pan and use two full bags of 30 oz frozen hasbrowns.

Preheat oven to 350ºF

Mix all ingredients into a large tin roasting pan.
Stir well so ingredients are evenly distributed.
Put a layer of cheese on top.
For added crunch, you can add crushed corn flakes.

Bake for 50 minutes or longer if you use extra potatoes. Check center potatoes to ensure they are cooked and hot.

Hint: Bake shortly after combining mixture.
If the frozen potatoes thaw, it is okay, but doesn't turn out the same.
Number Of Servings:
Number Of Servings:
20+
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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