Prep 20 mins
Cook 1 hr 30 mins
- 32 ounces hash browns
- 2 (10 3/4 ounce) cans cream of chicken soup
- 16 ounces sour cream
- 2 1⁄2 tablespoons dried onion or 4 tablespoons minced real onions
- 1 dash pepper
- 1⁄2 cup melted butter
- 8 ounces sharp cheddar cheese
- Mix all together and bake at 300 degrees for 1 1/2 hours.
Made for Fall PAC 2012 and I loved this dish. I cut the recipe in half used some fresh garlic in it and otherwise followed the instructions. I served this with Mushroom Steak Topper#280136, steak and a green salad. Thank you for posting!
These potatoes are soooo good. I have made a few versions of this so I knew we would love them. I cut the recipe in half, used a 9x9 square pan and baked 1 hour. I added a little garlic, too. Yummy! We will be having this regularly. Thanks for posting! Made for Pick a Chef Spring 2009.