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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Although I had always served a potato casserole with our Easter ham, my daughter-in-law brought her family recipe this year and everyone agreed that this was so good that it should become the permanent replacement for my other casserole. Ingredients:
2 (32 ounce) packages frozen hash browns |
1/2 cup butter |
2 (10 3/4 ounce) cans cream of chicken soup |
3 cups cheddar cheese, grated |
2 cups sour cream |
salt and pepper |
Directions:
1. Grease one large (or two 9x13) baking dishes.
2. Fill with hash browns.
3. For sauce, melt butter in large saucepan.
4. Add soup and a little water.
5. Mix until smooth.
6. Add cheese and heat until melted.
7. Let cool, then add sour cream.
8. Mix sauce into hash browns.
9. Add salt and pepper to taste.
10. Bake uncovered at 350 for 45 minutes (or until hot and bubbly).
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