Molly's Cheesy Potato Casserole

READY IN: 1hr 30mins
Recipe by Molly Toten

IT'S REALLY CHEESY, CREAMY, AND AWESOME.... IT IS THE BEST CHEESY POTATOS I HAVE EVER HAD... I PROMISE YOU WILL LOVE THEM TOO...

Top Review by kathy2263

Excellent recipe! Every family gathering I go to they ask me to bring this. The velveeta makes it much creamier and lighter than shredded cheddar!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 Saute 1 stick of butter and onions in a pan until the onions are clear and soft.
  2. Put the thawed hashbrowns into a very large bowl.
  3. Pour the sauted onions and butter on the thawed hashbrowns.
  4. In another pan, melt the other stick of butter and the cubed velvetta cheese, stiring constantly to avoid burning.
  5. Add the sour cream to the melted butter and cheese, mix well.
  6. Add the can of cream of chicken soup after the sour cream and mix all very well.
  7. Pour the cheesy mix in with the thawed hashbrowns and mix all together real well.
  8. Lightly grease the casserole dish with a little butter around the sides.
  9. Pour the cheesy hashbrowns into the casserole dish and bake for 1 to 1 1/2 hours at 350, until the top is golden brown and the center is hot.
  10. Let cool for a while and enjoy!

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