Difference between revisions of "Potato Casserole"

Revision as of 16:21, 23 August 2015

From the kitchen of Dawn Corbin

1 32 oz. bag frozen hash browns (loose ones not patties)
1/2 c. melted margarine
2 cans undiluted cream soup (I use cream of chicken but you can use cream of celery or cream of mushroom)
(Alicia likes making homemade Cream of Celery Soup)
1 c. Sour Cream
2 c. Shredded Cheddar cheese (I have used mild, sharp, Mexican blend and I accidentally left out the cheese once. It was good every time.)
1/2 c. chopped onion

Topping choices:
Chips
corn flakes
extra cheese (I normally top with extra cheese)

Directions: Preheat oven to 350°F. I thaw potatoes for 3 hours in refrigerator before making so they separate easier. Mix all ingredients in large bowl with ample stirring space. Pour into 13" x 9" casserole sprayed with cooking spray. Cover with foil. Bake 1 to 1&1/2 hours, or until potatoes are tender. Time will vary depending on how much potatoes were thawed. If you want to add a topping remove foil add toppings put back in oven for 5 to 10 minutes to brown.

I like to make a day ahead by putting it uncooked into refrigerator and then baking an hour or two before serving. Keeps well in a warm oven for up to an hour.