Cheesy Potatoes - Again!

Whether you call them Cheesy Potatoes, Cowboy Potatoes, Hash Brown Casserole or any other name... we all know what we're talking about and I swear I never make these things the same way twice, yet they are always made basically the same way! I just threw some together for dinner this week as we had BBQ Pork Chops and they go so well together!

Cheesy Potatoes

32 oz. frozen hash brown potatoes- diced style
16 oz. sour cream
1 can cream of mushroom soup (I use the 98% fat free version, I think it tastes better)
1 can cream of chicken soup (same, 98% ff)
1 - 2 c shredded cheddar
1 onion, diced
salt and pepper

Butter one casserole pan or baking dish, about 9X13 size. Pour in the potatoes. Top with onion. Mix together the soups, sour cream and cheese. Pour this on top of the onion/potato mixture. Season with salt and pepper. Cover with foil and bake at 350 for approximately 45 minutes, remove foil and continue baking 15-20 minutes until done, tender and golden brown.Print Friendly and PDF