Saturday, December 26, 2009

Cheesy Potatoes

This is the classic side dish we ALWAYS have with ham or with Christmas dinner. We eat it so fast sometimes I double it. :)

1 bag frozen hashbrowns
2 C shredded cheese
1/3 C diced green onions
3/4 STICK butter
1 can cream of chicken soup
16 oz sour cream
milk
cornflakes

Melt butter in saucepan then add soup, sour cream, and onions. Stir constantly while letting come to slow boil. Remove from heat and add cheese, stir until melted.
Put hash browns in greased casserole dish and pour sauce over top. Stir together until nicely blended.
Top with more cheese and crushed cornflakes.

*If sauce is too thick to properly stir with hash browns add a little milk to thin it out.

3 comments:

  1. I'll have you know the official name for those potatoes is "Party Perfect Potatoes." Ha Ha no need to perpetuate the funeral title!

    <3 Mom

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  2. Totaly going to make these for Easter this year. Will it fill a 8x10 pan? And do I need to cook it at all after I top the hashbrowns? Love your blog! It's fun to see the "exciting" things and the "real" things. I just made cresent rolls for lunch. Yup. Just cresent rolls. :D

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  3. It does fill an 8x10 pan. I cook it with the topping. Enjoy!!!

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