Cheesy Potatoes
Every woman on Grammy's side of the family has her own version of this yummy, prep-ahead side dish. It will be part of my Mother's Day dinner; all Hubby will have to do is throw it in the oven. The crunchy topping can be breadcrumbs, French's onions, crushed potato chips, Special K, cornflakes, or anything you can imagine! Perfect with burgers, sandwiches, an egg dish, or ham.
Cheesy Potatoes - my version
1 bag frozen cubed hashbrowns
2 c shredded cheddar
1 c lite sour cream
1 can Healthy Request cream of chicken soup
1/4 c melted butter
a crunchy topping
onion powder
garlic powder
fresh ground pepper
Grease a 9x13 spray with oil, butter, or cooking spray. Combine ingredients in a large mixing bowl and season to taste. Spread the potato mixture evenly in the dish and add your favorite crunchy topping. Cover and bake at 350 F for 45 minutes. Uncover and bake for another 15 minutes until hot and bubbly and topping is lightly browned.
Cheesy Potatoes - my version
1 bag frozen cubed hashbrowns
2 c shredded cheddar
1 c lite sour cream
1 can Healthy Request cream of chicken soup
1/4 c melted butter
a crunchy topping
onion powder
garlic powder
fresh ground pepper
Grease a 9x13 spray with oil, butter, or cooking spray. Combine ingredients in a large mixing bowl and season to taste. Spread the potato mixture evenly in the dish and add your favorite crunchy topping. Cover and bake at 350 F for 45 minutes. Uncover and bake for another 15 minutes until hot and bubbly and topping is lightly browned.
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