I originally was going to try another recipe, but then I saw this CHEESY POTATO CASSEROLE on the back of the bag so I gave it a try.
We didn’t have the green onions, so we skipped that. The only shredded cheese we had was Cheddar Jack.
Use the exact ingredients. I think the green onions would have definitely brought in that flavor that we were missing. I think have straight cheddar cheese would have been better too. Make sure to have some ketchup on hand to squirt a little (or a lot if you’re Norm!) on the side or the top for added flavor.
Norm and I liked it. The girls, not so much. I thought that was strange because they love hash browns and they love sour cream (as in, they would eat it by the spoonful plain…eck! but they’ve done it before when we have it with quesadillas). Luckily some of my family members stopped by the next day, and helped me to eat the leftovers. They liked it too. Jen will be making it this weekend for fellowship dinner? I think you can prepare a day in advanced. Not bad as leftovers, but not that best either.
Click on the link to view more of WHAT WE’RE EATING.
Recipe is from oreida.com.
Cheesy Potato Casserole
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min
- Makes: 8 Servings
- 1 Bag Ore Ida Country Style Hash Browns
- 1 Can(s) CREAM OF CHICKEN SOUP
- 2 Cup(s) SOUR CREAM
- 1/2 Teaspoon(s) SALT
- 2 Cup(s) CHEDDAR CHEESE shredded
- 1/3 Cup(s) GREEN ONIONS sliced
- 1/4 Teaspoon(s) BLACK PEPPER ground
- 2 Cup(s) CORN FLAKES crushed
- 1/4 Cup(s) BUTTER melted
- Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
- In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
- In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
- Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.