Cheesy potato casserole

prep time:: 10 min.
cook time:: 1 Hr. 15 minutes

Makes 6 servings

This is the Baked Hash Brown Cheesy potatoes served for special occasions in the Lauer family. I diverge from all of the original recipes slightly because I don’t measure anything! Sorry about that! So this is just a generalized recipe version of many you can find online. I triple or quadruple this for a crowd of 20 or more. MOM

ingredients

2 lb. bag of frozen Oreida Shredded Hash Browns Southern Country Style (my favorite kind)
1 can cream of chicken soup (cream of mushroom soup also can be used). If doubling or tripling recipe, vary the soup.
3 tbsp. melted butter
8 oz shredded cheddar cheese
2 c. sour cream
Topping:
I use corn flake crumbs and panko crumbs if you have them. A crunchy topping is desirable. Lis uses cheddar cracker crumbs. You can also sprinkle some extra cheddar cheese on top sparsely over crumb topping. Use enough crumbs to completely cover casserole dish 9x13.

directions

I suggest at least doubling this recipe. Bake at 375 for 1 hour covered with foil. Uncover and bake for about 15 more minutes to brown the crumbs on top. The potatoes should be nice and bubbly looking and brown on top.

Source: Nancy Lauer

reviews

by Elisabeth, December 31, 2009

I thought you also used green onions for this recipe? I used one can of cream of mushroom and one can of cream of chicken for this recipe and it doesn't turn out too mushy. I based this on the recipe you gave me:)