Cheesy potatoes are very popular around here. They have several different names - Potato Casserole and Funeral Potatoes to name a few. Call them whatever you want, just know that these are VERY good!
I made these for our Easter dinner. My baby was so new at that point that I needed menu options that were quick and easy to put together. These potatoes were perfect! In fact, I assembled the ingredients and placed them in the pan the day before. Then on Easter, all I had to do was bake them.
Try these out sometime. Sometime soon! Your family will thank you. At least, mine did.
Here's what you'll need:
2 lb. bag frozen hashbrowns, shredded or cubed
1 Tbsp. dried, chopped onion OR 1/3 C. onion, chopped
1 can cream of chicken soup
1 C. sour cream
2-4 Tbsp. butter or margarine, melted (opt.)
3 C. grated cheese, divided
In a large bowl, combine the hashbrowns, onion, cream of chicken soup, sour cream, melted butter, and 2 cups of cheese.
Place in a greased 9x13-inch baking pan.
Bake at 350 degrees for 45 minutes to 1 hour. Remove from the oven and top with remaining 1 cup of cheese.
Bake for another 5 minutes, or until the cheese is melted.
Another way you can make this is to omit the last cup of cheese and before placing in the oven, top the potato mixture with 1 1/3 cups cornflakes that have been crushed and mixed with another 2 Tbsp. melted butter or margarine. Then bake as directed.