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What isn't better with cheese? These potatoes are the ultimate comfort food. This recipe comes from Carrie Muntz who also shared Festive Tossed Salad and Lemon Cheesecake. I like to have this with a simple roasted chicken.
30 oz Bag frozen shredded hash browns
¼ C. melted butter
1 & 1/2 cup sour cream (just take ½ cup out of a pint of sour cream & add the rest)
1 can cream of chicken soup (can be low fat)
12 oz cheddar cheese grated (half for in the potatoes, half for top)
Bunch green onions diced (keep green tops for the top)
Sprinkle with pepper and a little salt
Mix all ingredients except potatoes
Add potatoes
Put in 9 X 13 baking pan
Top with the remaining cheese and sprinkle green onion tops
Bake @ 350 for 1 hour
*If you allow the potatoes to thaw in the fridge, it’s easier to mix and will not take as long to cook, maybe 40 – 45 minutes until bubbly.
30 oz Bag frozen shredded hash browns
¼ C. melted butter
1 & 1/2 cup sour cream (just take ½ cup out of a pint of sour cream & add the rest)
1 can cream of chicken soup (can be low fat)
12 oz cheddar cheese grated (half for in the potatoes, half for top)
Bunch green onions diced (keep green tops for the top)
Sprinkle with pepper and a little salt
Mix all ingredients except potatoes
Add potatoes
Put in 9 X 13 baking pan
Top with the remaining cheese and sprinkle green onion tops
Bake @ 350 for 1 hour
*If you allow the potatoes to thaw in the fridge, it’s easier to mix and will not take as long to cook, maybe 40 – 45 minutes until bubbly.
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