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Cheesey Potato with Hashbrowns


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 bag of frozen shredded potatoes
1 can of cheddar cheese soup
1 (8 oz.) container of sour cream
2 1/2 cups colby jack cheese (divided use)
1/3 cup milk (optional, see below)
1/2 t (or more) seasoned salt


Thaw the potatoes thoroughly. If you just thaw them so they're not frozen, they'll be a little bit rawish when it's all done. I microwave them about a minute past thawed.


Mix potatoes, cheese soup, and sour cream in large mixing bowl. Add salt (you may want to adjust the amt of salt, depending on taste, b/c both the sour cream and the potatoes just soak up [figuratively] the salt.)Mix in 2 cups of cheese.


At this point, it's normally too thick for my preference, so I normally add about a third cup of milk, but that's completely up to you, it all depends on how much sauce you want in the potatoes.


Pour mixture into large, deep, baking dish, sprinkle with the remaining cheese, and bake for 35 minutes at 375º


This dish serves a lot! (I'm guessing maybe 10) It goes well with ham, chicken, or beef, and if you want, you can just add them to the mix and bake it all together.


Pairs Well With


Notes

I wanted to make a cheese-potato dish, and went looking online for some inspiration. This really doesn't follow anything I've found, but I really like it.

This dish serves a lot! (I'm guessing maybe 10) It goes well with ham, chicken, or beef, and if you want, you can just add them to the mix and bake it all together.

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