November 05, 2007

Cheesy Potatoes

*edited 2008*
In case you are coming here from a search engine there is another cheesy potato listing for this recipe on my site for 2008. Don't forget to check out this one on the main page; 2008 Cheesy Potatoes using an onion and 2 cups of cheese.

This recipe is found all over the internet, cookbooks, recipe boxes, written on pieces of paper, and just made from memory as I think it's one of the most popular potato dishes there is. It's also one that easily is adapted to whatever you may or may not have on hand to add. Versatile dishes like this are a lifesaver to busy Moms everywhere!

Cheesy Potatoes

1 large package frozen hash brown potatoes (I've used everything from 16 oz. to 30 oz)
1 can cream soup (celery or chicken)
16 oz. sour cream
1 c shredded cheese (cheddar is good but use what you have)
1/4 c butter, melted
salt, pepper
1 t onion powder
*garlic salt, garlic powder - optional for more flavor

Mix and bake in a greased 9X13" pan in the oven for approximately 1 hour at 350-375. Or you can put it into a crockpot. Stir often or the cheese will brown around the bottom and edges. Of course that's one of my favorite parts, so I don't!

You can add crushed breadcrumbs on top, you can add diced ham to make it a full meal in itself. You can add a tablespoon of a flavor mix like Montreal Chicken or any other of your favorite premixed spices. Add more or less cheese, add peppers, onions (be careful they can take over this dish so use sparingly!). Almost anything goes well in this dish! If you use a 2 lb. package of potatoes you'll want to increase the soup to 2 cans.


This version (here) uses cream or evaporated milk and no sour cream to make an amazing, delicious dish! I made these twice in one week they were so good!Print Friendly and PDF