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.
Hashbrown Potato Casserole
•1 package frozen Hashbrown Potatoes (thawed)
•2 cans Cream of Chicken Soup (I have substituted Cream of Mushroom & Cream of Onion with good results or you could use a combination of 2 of these cream soups)
•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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Oh, wow! I've had hashbrown casserole, but this one sounds better than the ones I've had. Yum!
ReplyDeletehave a great day!
Sherry
Yumm!
ReplyDeleteI just bought hash browns and was wondering what to do with them, other than just making hash browns. I may try this casserole, thanks for the idea!
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