Prep 10 mins
Cook 45 mins
Almost called this "Down and Dirty Scalloped Potatoes". It's made with a bag of frozen hashbrowns, purchased shredded cheddar,etc. Not very healthy but sure disappears at potlucks. I guarantee they're the easiest "scalloped" potatoes you'll ever make. Men and kids LOVE these. Guilty pleasures.
- 2 lbs hash browns, thawed
- 1 cup chopped onion
- 1 cup sour cream
- 2 (11 ounce) cans cream of chicken soup
- 1⁄2 cup butter, melted
- 5 ounces cheddar cheese, shredded
- salt and pepper
- Combine all ingredients and pour into greased 9"x13" baking pan; bake, uncovered, at 350° for 45-60 minutes until bubbly and lightly browned.
- This can be made with frozen hash browns, it will just take the longer time to bake.
I really liked these; made them for dinner tonight for my dad and my sister, and they were very easy to make, which I loveloveLOVED. I only have two complaints--fat/calorie content and the onions, which didn't cook during the baking time. I think this would be better if the onions were caramelized before baking. I'm keeping this recipe forever!
Guilty Pleasures, indeed. This is a terrific recipe. I halved it since there were only 4 of us for dinner ... I should have made the entire recipes. The kid were scraping the pan trying to get more. When I was mixing the ingredients together, I was afraid that it was going to be too dry, so I added some milk. I think it would have been fine, but the extra milk certainly didn't hurt and I'll probably add it next time I make this. Everyone said this is a keeper, for sure. Not that the grandkids are hard to please, but both thoroughly enjoyed this. Highly recommend you give this a try.