Prep 3 mins
Cook 1 hr
Anything with cheese and potatoes is a favorite in my house, so this recipe gets used often. It's great for get togethers because it can be doing its thing while you are getting ready. No babysitting involved, which is a big plus with me!!! Just a warning: this makes a lot so be prepared for leftovers if you are cooking it for a small number of people. But it does heat up again wonderfully. Enjoy!!
- 907.18 g frozen hash browns, thawed
- 59.14 ml butter, melted
- 283.49 g can cheddar cheese soup
- 118.29 ml sour cream
- 473.18 ml sharp cheddar cheese, shredded
- salt and pepper
- Preheat oven to 350.
- Reserve 1/2 cup of cheese and combine all other ingredients in a bowl.
- Transfer to a baking dish and top with remaining cheese.
- Bake for one hour.
These potatoes are so good but definitely not diet friendly. :) I used refrigerated hash browns so I would not have to worry about thawing them. Forgot to leave a handful of cheese out to sprinkle but it still worked out great. Served Carrie in Indiana's 100% Parmesan Chicken #83703 and enjoyed a very tasty supper. Made and reviewed for Pick a Chef Spring 2010.
I followed the recipe as written and we enjoyed these. This does make a lot.