Cheesy potato casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. bag of frozen Oreida Shredded Hash Browns Southern Country Style (my favorite kind)
1 can cream of chicken soup (cream of mushroom soup also can be used). If doubling or tripling recipe, vary the soup.
3 tbsp. melted butter
8 oz shredded cheddar cheese
2 c. sour cream
Topping:
I use corn flake crumbs and panko crumbs if you have them. A crunchy topping is desirable.
Lis uses cheddar cracker crumbs. You can also sprinkle some extra cheddar cheese on top sparsely over crumb topping. Use enough crumbs to completely cover casserole dish 9x13.
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Directions: |
Directions:I suggest at least doubling this recipe. Bake at 375 for 1 hour covered with foil. Uncover and bake for about 15 more minutes to brown the crumbs on top. The potatoes should be nice and bubbly looking and brown on top. |
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Number Of
Servings: |
Number Of
Servings:Makes 6 Servings |
Preparation
Time: |
Preparation
Time:Prep Time:10 Min. Cook Time:1 Hr. 15 min |
Personal
Notes: |
Personal
Notes:
This is the Baked Hash Brown Cheesy potatoes served for special occasions in the Lauer family. I diverge from all of the original recipes slightly because I don’t measure anything! Sorry about that! So this is just a generalized recipe version of many you can find online. I triple or quadruple this for a crowd of 20 or more.
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