Hash Brown Casserole or easy scalloped potatoes
1 1/2 - 2 lbs. frozen hash brown potatoes, thawed
1/2 cup melted butter
1 teaspoon salt
8 - 16 oz. sour cream
1 to 2 cups Colby cheese, grated (about 8 oz.)
1/2 teaspoon black pepper
1/2 cup finely chopped onion
1 can cream of chicken soup
Preheat oven to 350 deg. Combine soup, butter, salt, pepper, chopped onions and grated cheese. Gently mix in potatoes and pour into prepared 9x13" dish. Top with a mixture of: 1/4 cup cornflake crumbs and 1/4 cup melted butter. Bake, uncovered, at 350 deg. for 35 minutes.
and here is the one I edited for the reception! a little more information maybe ?
Scalloped Potatoes
3# frozen shredded potatoes
1 - 10 oz can cream of chicken soup
1 cup sour cream
1/4 cup margarine (melted)
2 Tbsp dried, chopped onion
1/2 cup shredded cheese
2 tsp salt
1 tsp pepper
1/2 cup shredded cheese for topping
Rinse frozen potatoes in colander to slightly thaw. Mix next ingredients together except the cheese for top. Pour over potatoes and mix together well. Fill 9 x 13 baking pan. Top with grated cheese. Bake at 350 degrees for 30 -40
4 comments:
Vonnie uses can of mushroom soup and no sour cream.
how far in advance can this be made? and if made in advance, can we leave the potatoes frozen?
Yes, you can make it way in advance and keep it frozen or refrigerate... it would probably be good for several days or even a week.... and yes, you could make it with the potatoes still frozen... that is the original way I think... I just thaw thaw them to speed it up.
I mix the two recipes together to create a large, full pan but with all the moisture I can. We don't like it too dry.
3lbs frozen shredded potatoes
1 - 10 oz can cream of chicken soup
1 - 2 cup sour cream
1/2 cup butter (melted)
2 Tbsp dried, chopped onion
1+ cup shredded cheese (mixed in)
2 tsp salt
1 tsp pepper
1/2 cup shredded cheese for topping
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