Nancy Knoedler's Cheesy Potatoes |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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At Easter dinner we all liked this simple-to-make hash brown casserole. . I liked that there were no half-cooked onions to suppy the wrong texture. Others liked the cheese flavor and the simple richness from the half-and-half. Note that the setting time required is not figured into the times below. Ingredients:
26 ounces frozen hash brown potatoes, shredded and thawed (2 packages) |
1 pint half-and-half |
1 lb velveeta cheese |
1 cup butter (1/2 pound) or 1 cup margarine (1/2 pound) |
Directions:
1. Butter a 9 x 13-inch baking pan. No need to start the oven just yet.
2. Put the potatoes into the prepared pan and pat evenly.
3. Melt together the cheese and the butter together with the half-and-half. Pour evenly over the potatoes.
4. Let casserole set on the counter for 1/2 hour. About midway, you may start preheating the oven.
5. Bake casserole for 1 hour or until hot and bubbly.
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