Prep 10 mins
Cook 45 mins
This is a recipe developed by my youngest DD who at the time didn't know how to make scalloped potatoes, and came up with this recipe. It is easy, fast and delicious for one of those quick meals after work or a busy day in the fields. Just mix it up and pop it in the oven with a roast for the evening, make a nice crisp fresh salad while they are cooking.
- 1 (2 lb) packagefrozen chopped hash brown potatoes
- 1 cup butter, melted
- 2 cups sour cream
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 cups cheddar cheese, grated
- Combine all ingredients into a casserole dish.
- Bake in a 350 degree oven for 45 minutes.
This is one of the better potato casseroles I've ever made. Very tasty! I halved it and used cream of mushroom soup, with half again the amt of butter (so 1/4 cup) and used shredded hash browns. I did have to bake a little longer to get it hot all the way through. Served with Recipe #359550. Thanks for posting your DD's recipe!
This is a nice and simple potato dish. I did make a couple of changes for our tastes and diet. I only used 1/4 cup melted butter, and used cream of mushroom and roasted garlic soup. Also added a little fresh ground black pepper. Made for KK Mini Cook-a-thon. Thank chacha!