peggi's cheesy, cheesy, potatoes, potatoes, potatoes

Name: PEGGI'S CHEESY, CHEESY, POTATOES, POTATOES, POTATOES
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 35
Cuisine: American
Ingredients: 4 large onions, slivered; 1, 3 1/2# package(s) frozen hash browns, uncooked; 7 large *left over baked potatoes, skin on, cut in bite size chunks; 2 1/2 cup(s) instant mashed potatoes or left over mashed potatoes; 2, 26 oz. can(s) cream of chicken or mushroom soup; 1 can(s) **evaporated milk + same amount of water; 1, 1# package(s) fresh mushrooms, sliced; 1 pound(s) velveeta cheese (1/2 box); 1 1/4 pound(s) shredded cheddar or cheddar, mozzarella mixed; - california style garlic salt with parsley; - montreal steak seasoning; 1 1/2 cup(s) green onions, chopped

(2 RATINGS)

252 Pinches 11 Photos

Peggi Anne Tebben

Granbury, TX

Updated on May 21, 2011

This recipe came about when I was in the last restaurant I worked at. The delivery truck mistakingly sent us a case of hash browns, that we don't serve. I also had some pkgs. of instant mashed potatoes that a previous cook used instead of real ones. I don't do that for a meal. Then I had some mushrooms that needed to be used & we had left over baked potatoes to use. So, this is what I came up with. Every loved it. I made this for a catering last night & the people putting on the event came back & told me everyone was raving over the potatoes.

Rate

prep time 30 Min

cook time 1 Hr 15 Min

method Bake

yield 35 - 40 people

Ingredients

4 large onions, slivered
1, 3 1/2# packages frozen hash browns, uncooked
7 large *left over baked potatoes, skin on, cut in bite size chunks
2 1/2 cups instant mashed potatoes or left over mashed potatoes
2, 26 oz. cans cream of chicken or mushroom soup
1 can **evaporated milk + same amount of water
1, 1# packages fresh mushrooms, sliced
1 pound velveeta cheese (1/2 box)
1 1/4 pounds shredded cheddar or cheddar, mozzarella mixed
- california style garlic salt with parsley
- montreal steak seasoning
1 1/2 cups green onions, chopped

How To Make peggi's cheesy, cheesy, potatoes, potatoes, potatoes

Step 1

Saute onions until slightly browned. In large hotel pan, layer chunked up baked potatoes, hashbrowns, onions, sliced mushrooms & velveeta cheese cut into small cubes. *If you don't have left over baked potatoes, use left over fried ones, etc, some kind of potato with same texture & size.

Step 2

Now, spread on the soups & sprinkle with seasonings. With both hands, mix this up good.
Step 3

Now, pour mashed potatoes over top evenly. Mix well with hands.
Step 4

Now, add the milk a little at a time, mixing well after each addition. Make sure this mixture is thick because the soup & cheese when warm will thin it. You can always add more milk later if too thick. **Same amount of regular milk may be used.
Step 5

Taste them before you cook to see if you have enough season. Very important! Bake in 350° oven for about 1 hour or until starting to brown.
Step 6

Remove from oven. Sprinkle shredded cheese on top & bake about 15 minutes more until melted. Remove from oven again & sprinkle with the green onions. (Main picture)
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