cheese-potato casserole

★★★★★ 1 Review
BakinTime avatar
By Beth M.
from M.V. Island, MA

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.

★★★★★ 1 Review
serves About 10
prep time 10 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For cheese-potato casserole

  • 1-(2 Lb.) pkg
    frozen hash browns;*note: 1 & 1/2 packages with the amounts of milk, i used below!
  • 1 c
    diced onion
  • 1 can
    *note: cream of chicken condensed soup /or 10oz. milk with
  • 1
    *envelope chicken granules; mixed with milk *optional
  • 1 Tbsp
    a/p flour, to thicken mixture of milk and chicken granules,*note/optional.
  • 1 stick
    margarine, cut up (i like butter instead)
  • 1 pt
    container sour cream
  • 1 (8 oz.) pkg
    shredded cheddar cheese
  • salt & pepper
ADVERTISEMENT

How To Make cheese-potato casserole

  • 1
    Preheat 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.
  • 2
    Note: In place of cream of chicken soup, I used 10 oz. milk,one envelope chicken granules/broth, and 1 Tablespoon flour to thicken.
  • 3
    I 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.
  • 4
    Bake uncovered for 1 hour and 15 minutes.
ADVERTISEMENT