Tuesday, January 31, 2012

Cheesy Potatoes

My favorite side dish for parties, Cheesy Potatoes are always a hit. I make these every year for my kid's birthday dinners. For an added kick, mix some Frank's Red Hot into the soup and sour cream mixture. Try greasing the dish for easier clean up.


INGREDIENTS:
  • 1 can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 32-oz package of Southern style hash browns (thawed)
  • 2 cups Ritz crackers  (crushed)
  • 3 T melted butter

OR AN ALTERNATE VERSION (that is perhaps a little less healthy):

  • 1 can condensed cream of chicken soup
  • 1 cup sour cream
  • 3 cups cheddar cheese
  • 1 32-oz package of Southern style hash browns
  • 1 onion, chopped
  • 1 stick margarine - melted
  • 2 cups crushed corn flakes

DIRECTIONS:
  1. Preheat oven to 350 degrees F.
  2. Combine soup and sour cream.
  3. Add potatoes (and onions if using the alternate recipe ingredients). Mix well
  4. Add cheese. Mix.
  5. Spoon mixture into 13 x 9 baking dish.
  6. Combine crushed crackers and butter; sprinkle evenly over potato mixture.  (Or, if using alternate version, sprinkle the top with the corn flake crumbs and pour butter over top.)
  7. Bake 45-50 minutes.

Difficulty: Easy
Time: 10 minute prep, 50 minutes cooking
Source: Kraft Food and Family (alternate version is from Joyce's mom)

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