Wednesday, November 26, 2014
[Extra] Cheesy Potatoes
This recipe is called "extra" cheesy because I honestly used between sixteen and twenty-four ounce of cheese, instead of the recommended eight ounces. I will tell you, I am not sorry. I am sorry that we didn't dice the onions smaller, but you live and you learn.
What You Need:
2 pounds frozen hasbrowns (thawed!)
1 cup diced onion
1 can cream of chicken soup
1 pound sour cream
1/2 stick butter (melted)
8 ounces shredded sharp cheddar cheese
salt & pepper
How You Make It:
step 1. mix all ingredients in extra large bowl.
step 2. pour mixed ingredients into a greased 9x13-inch baking dish.
step 3. sprinkle additional cheese on top with salt and peper.
step 4. bake at 375* for one hour.