Wednesday, October 12, 2011

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
  • 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.

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