Cheesy Potato Casserole
from my friend, Monica
1 pkg of frozen, cubed Ore-Ida hash browns
2 cans cream of potato soup
1-16 oz container of sour cream (I used light)
2 cups shredded cheddar cheese
1 tsp salt
1/4 tsp garlic salt
Mix it all together, throw it in a 9x13 pan, top with about half a stick of butter cut up and scattered across the top, and cook at 325 degrees for 2 hours (covered with foil for the first hour; uncovered for the second hour).
from my friend, Monica
1 pkg of frozen, cubed Ore-Ida hash browns
2 cans cream of potato soup
1-16 oz container of sour cream (I used light)
2 cups shredded cheddar cheese
1 tsp salt
1/4 tsp garlic salt
Mix it all together, throw it in a 9x13 pan, top with about half a stick of butter cut up and scattered across the top, and cook at 325 degrees for 2 hours (covered with foil for the first hour; uncovered for the second hour).
No one touched the store brand potato salad. It was in a regular bowl so no one knew. I just saw Lori put it in there. These potatoes are just that good.
This looks delicious and so cheesy! It will be the perfect side item. Come check out our new recipe today! blog.foodonthetable.com
ReplyDeleteThis is great, thanks!! I am always looking for good, quick, easy casseroles. This one looks super yummy! :)
ReplyDeleteI make one that's almost identical. It's so good! Did you know you can do it in the crockpot? I use it frequently for this.
ReplyDeleteHmm. I might have to try this sometime.
ReplyDeletePotato Casserole used to be a way for my mom to use up some of her leftovers besides making soup.
ReplyDeleteAnd she used to make the best "fried" mashed potatoes.
Mmm...
ReplyDeleteI make a similar one. It uses cream of chicken soup, diced onions and cornflakes on top. SO good!