This is one of my family's all time favorite potato casseroles. It is not a low fat or healthy casserole but it is really yummy!! You could probably modify it and make it a little healthier but I think I will stick with the original recipe since I only make it for holidays and potluck dinners. This will be one of the side dishes we will be enjoying on Easter Sunday.
Hashbrown Potato Casserole
- 1 package frozen Hashbrown Potatoes (thawed)
- 1 can Cream of Chicken Soup (I have substituted Cream of Mushroom & Cream of Onion with good results)
- 2 1/2 cups Shredded Sharp Cheddar Cheese
- 1/4 cup milk
- 1 cup Sour Cream
- 1 packet Dry Onion Soup Mix (or 4 tablespoons Homemade Gourmet Sunday Roast Seasoning)
- 3 tablespoons Butter
- 1 cup crushed Potato Chips
Combine soup, milk, sour cream.& onion soup mix in a large bowl. Mix in shredded cheese. Slowly add potatoes to the mixture and stir until potatoes are completely coated. Transfer to a 9x13 lightly greased baking dish. Top with crushed potato chips. Cut butter into small pieces and evenly sprinkle accross the top of the casserole. Bake at 350 degrees for 40-45 minutes. This can also be prepared in the crockpot. Follow the same directions except put in a lightly greased crockpot and cook on low for 4-6 hours.
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This is one of my favorites! My Granny used to make this one--it is the best!
ReplyDeleteOH, yum! Thiswould be right up our alley! :D
ReplyDeleteThis sounds yummy! And I just happened to pick up 3 bags of Hashbrown's today at Target so I will be trying this in the near future! :)
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