Cheesy Potatoes

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.

LOVED that!!

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.