No Peel Scalloped Potatoes
"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."
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
1 9x13 casserole
- Serves:
- 8
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
