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.
frozen hash browns;*note: 1 & 1/2 packages with the amounts of milk, i used below!
*note: cream of chicken condensed soup /or 10oz. milk with
*envelope chicken granules; mixed with milk *optional
a/p flour, to thicken mixture of milk and chicken granules,*note/optional.
margarine, cut up (i like butter instead)
container sour cream
1 (8 oz.) pkg
shredded cheddar cheese
salt & pepper
How To Make cheese-potato casserole
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.
Note: In place of cream of chicken soup, I used 10 oz. milk,one envelope chicken granules/broth, and 1 Tablespoon flour to thicken.
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.
Bake uncovered for 1 hour and 15 minutes.
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