One-2 lb. bag of hashbrown potatoes (southern style, NOT shredded)
One-16 oz. container of sour cream
One-2 cup bag of sharp cheddar shredded cheese
One stick of butter
One can Cream of Chicken soup (optional)
3 green onions, finely chopped (optional)
Milk
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, combine potatoes, sour cream, cheese, butter, soup (optional), and green onions (optional). Mix well. Slowly add milk to desired consistency. (Should look like a thick potato soup.)
Lightly spray a 9 by 13 baking dish with cooking spray (Olive oil is healthiest). Spread mixture evenly in dish.
For frozen potatoes-bake for approximately 1 and 1/2 hours until bubbly and brown. For thawed potatoes-bake for approximately 30 to 45 minutes until bubbly and brown.
Originally Submitted
3/26/2008
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