HOW TO MAKE CHEESY POTATO CASSEROLE RECIPE

0
151

Ingredients

1
pint (2 cups) sour cream
1
can (10 3/4 oz) condensed cream of chicken soup
1/2
cup butter, melted
1
tablespoon garlic salt
1
cup chopped onions
1
bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed
2
cups shredded Cheddar cheese (8 oz)

Steps

  • Heat oven to 350°F.
  • In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended.
  • Pour into ungreased 13×9-inch (3-quart) glass baking dish.
  • Bake 45 minutes.

Expert Tips

  • Mix up the creamy potatoes and spoon them into a large slow cooker. Cook them on LOW for 4 to 5 hours, stirring occasionally. Transport them to a potluck or set them out on a buffet for a brunch.
  • Sub in a large bag of frozen southern-style diced hash brown potatoes. Their chunkier texture holds up well whether baked or slow cooked, and they’re a good partner as a side dish to roasted meats.
  • Make up the recipe the night before serving, cover well, and refrigerate until 30 minutes before you’d like to bake it. Let it warm up a little, slip it into the oven, and prep other more last-minute menu items.
  • Sprinkle the top with chopped green onion or a handful of finely chopped parsley or other fresh herbs before serving.

LEAVE A REPLY

Please enter your comment!
Please enter your name here