Cheesy Potatoes
A staple in my home during the holiday’s is Cheesy Potatoes. Made from hash brown potatoes and cheese they are a creamy and delicious side. Not sure where the recipe originally came from, I got the recipe from my Mother. For as long as I can remember we have had these on Easter Sunday as they accompany Ham like it is no ones business.
The potatoes can be made ahead of time and kept in the refrigerator. Like I said, these are the perfect side.
Cheesy Potatoes – (From Mom)
- 2 pound bag of Shredded Hashbrowns- thawed
- 1 eight ounce bag of shredded cheese
- 1/2 stick of butter or margarine diced up
- 1 pint of sour cream
- 1 can of cream of chicken soup
- 1 small onion diced up or 2 tablespoons of dried onion flakes
- salt and pepper to taste
Pre-heat the oven to 350 degrees and grease a 9×13 baking pan.
Mix all of the ingredients in a large bowl. Make sure to fold the ingredients so that the potatoes don’t fall apart.
Pour into the baking pan. Cover the baking pan with foil and place it in the oven.
Bake at 350 degrees for 1 1/2 hours.
If you pre-made the potatoes and had them in the refrigerator, bake them for 2 hours.
My ham was at 375 degrees so I placed them in the oven and baked them for 1 hour and 10 minutes. They came out perfectly. These potatoes adapt pretty easily.
These are the creamiest, cheesiest and tastiest potatoes around.
