Prep 10 mins
Cook 1 hr
I got this recipe from a group of Ministers' wives in Idaho about 15 years ago. My friends have me make it for their families all the time.
- 1⁄2 cup margarine, melted
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 tablespoon onion, minced
- 2 cups cheddar cheese, grated
- 12 ounces sour cream
- 2 lbs hash browns
- Mix all ingredients together.
- Put mixture in a greased 13 x 9 pan.
- Bake at 325 degrees Fahrenheit for 1 hour.
I like this recipe because it doesn't have cornflakes, you don't have to peel potatoes, and it is so simple to make. I too used unsalted butter. I made it without onions once because one of the guests couldn't eat onions. This is great with ham--either baked ham or ham slices on the grill.
Great tasting potato dish! I used unsalted butter & doubled the amount of onion! The cheese & sour cream were very nice with the hash browns & I'll definitely be making this again! Thanks for posting! [Tagged, made & reviewed in Please Review My Recipe]
I made this with 1/2 c of butter and still felt that it could have been less, because the grease pooled on the top for me. I really liked the flavor and will make it again. I will probably use 1/4 c of butter and will cook the hash browns before I mix it together. I had frozen hash browns and the moisture made it a little bit mushier. I have no doubt that this will be delicious next time. I'll probably also cook it longer, because I like it when the cheese browns. Thanks for the recipe!