Pour hash browns into deep casserole dish & let thaw. In another bowl combine butter, soups, onions, sour cream & 2 cups shredded cheese. Bake for 50 minutes at 325. Sprinkle remaining 1 cup cheese over top & bake for additional 10 minutes. Remove potatoes from oven & let cool 15-20 minutes on wire rack.
This is an unhealthier version of "Picnic Potatoes" but it's soooooo good!
Ingredients
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1 package shredded hash browns, thawed
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1/2 cup butter, melted & cooled
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1 can cheddar cheese soup
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1 can cream of chicken soup
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1/2 cup chopped onions
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2 cups sour cream
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3 cups Mexican-blend shredded cheese
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