Prep 5 mins
Cook 1 hr
Great side dish for any meat dinner; can be served with your Easter ham, is a great substitute for the ordinary baked potato at your summer BBQ or can be served with any other dinner, anytime.
- 2 lbs frozen hash browns (I use the diced kind)
- 1⁄2 cup butter
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1⁄4 cup diced onion
- salt and pepper, to taste
- Defrost potatoes, melt butter, and mix together all ingredients.
- Bake at 350 degrees for 1 hour in a 9x13 baking dish.
- From Carol, I sprinkle it with paprika before baking.
Very easy and yummy. I used 2 pounds of fresh diced potatoes and increased the cooking time by about 10 minutes and it was perfect! I substituted cream of celery soup for the cream of mushroom and it was delicious. I also doubled the onions and I used margarine instead of butter. My only comment is the casserole was quite oily - maybe that was because I used margarine. I think you could sugnificantly cut back on the margarine (maybe even eliminate it altogether) because the soup and sour cream mixture provides plenty of moisture. I also topped the casserole with another small handful of cheese when there was about 10 minutes of cooking time left. Bottom line - a big time hit at my house! Rich, creamy and cheesy!
Yummy potatoes, in a great cheesy sauce! I used fresh diced potatoes. Added a t garlic powder. I cut the butter to 1/4 cup and raised the onions to 1/2 cup. This is a very good side for most any dinner! The cream of chicken soup gives this a very good flavor. Thanks, Tara for a keeper!!
I thought this was a good recipe. We left out the onion because we don't like onions. We always substitute with onion powder or dried minced onions... It needed some salting at the table, but it was a crowd pleaser!