Cheesy Potatoes
Creamy, cheese potato casserole made with frozen hash browns and finished with crushed potato chips. Can be prepped ahead. Freezes well. My family's favorite side dish.
Servings: 6
Calories:
Ingredients
- 2 pound bag frozen hash browns (diced potatoes) thawed
- 1 stick softened margarine (or butter) cut in slices
- 1 can cream of chicken soup regular - NOT low sodium/low fat
- 1 pint sour cream full fat
- 1/2 cup onions finely diced
- 8 ounce brick mild cheddar cheese hand-shredded
- salt and pepper to taste
- 1 cup potato chips crushed
Instructions
- Preheat the oven to 350 degrees. Thaw the hash browns on the counter, soften the margarine (butter may be used instead) to room temperature then cut it into slices and hand-shred the cheese.
- In a large bowl combine the thawed hash browns, softened and sliced margarine (or butter), can of soup, sour cream, diced onions and shredded cheese.
- Season with salt and pepper to taste and blend well then transfer the potatoes to a 9×13 glass baking dish.
- Crush the potato chips by hand and scatter to cover the top. Bake 60-75 minutes (uncovered) or until hot and golden brown on top. Serve right away.