Cheesy Hashbrown Potato Casserole Recipe

 

Cheesy 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 Homemade Gourmet Sunday Roast Seasoning)
• 3 Tablespoons Butter
• 1 cup Crushed Potato Chips ( I have also used Ritz Crackers, French Fried Onions & Cheez-Its.)

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.


This post is linked to:

• Tuesdays at the Table
• Tempt My Tummy Tuesday
• Tasty Tuesday