cheese-potato casserole
This is from "Tastes of Cottage City From Near and Far", Library Friends of Oak Bluffs Cookbook II. Julie Lakso submitted this delicious recipe. It is a filling side dish with any meat,and it reheats well, or is great for a potluck supper.
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
yield
About 10
Ingredients
- 1-(2 Lb.) package frozen hash browns;*note: 1 & 1/2 packages with the amounts of milk, i used below!
- 1 cup diced onion
- 1 can *note: cream of chicken condensed soup /or 10oz. milk with
- 1 - *envelope chicken granules; mixed with milk *optional
- 1 tablespoon a/p flour, to thicken mixture of milk and chicken granules,*note/optional.
- 1 stick margarine, cut up (i like butter instead)
- 1 pint container sour cream
- 1 (8 oz.) package shredded cheddar cheese
- - salt & pepper
How To Make cheese-potato casserole
-
Step 1Preheat oven to 350 degrees. Mix first five ingredients together, then put into a 9 X 13 inch baking pan. Sprinkle the grated cheese on top. Bake for 1 hour and 15 minutes.
-
Step 2Note: In place of cream of chicken soup, I used 10 oz. milk,one envelope chicken granules/broth, and 1 Tablespoon flour to thicken.
-
Step 3I added the flour with the salt and pepper to the grated cheese, then I stirred it in a bit to the potato mixture already in the casserole.
-
Step 4Bake uncovered for 1 hour and 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Side Casseroles
Tag:
#Quick & Easy
Keyword:
#potluck
Keyword:
#rich
Keyword:
#comforting
Method:
Bake
Culture:
American
Ingredient:
Potatoes
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