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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Comfort food at it's best! I don't usually measure when I make this dish, so the ingredients are approximations. You may need more or less of an ingredient to suit your tastes. If you want a cheesy dish, use the cheddar cheese soup, otherwise use the cream of mushroom to use as a creamy base. Ingredients:
1 (16 ounce) package o'brien frozen potatoes, thawed |
1 cup sour cream |
1 1/2 cups sharp cheddar cheese, shredded |
1 (10 1/2 ounce) can cheddar cheese soup or 1 (10 1/2 ounce) can cream of mushroom soup |
1 cup milk |
salt |
pepper |
garlic powder |
4 tablespoons butter |
Directions:
1. Preheat oven to 350 degrees.
2. Season potatoes to taste.
3. Spray a casserole dish with non-stick cooking spray.
4. In a bowl, combine milk, soup and sour cream.
5. Combine potatoes with milk and soup mixture. Add 1 cup cheddar cheese.
6. Spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. This will help to prevent sticking while the dish cooks. Top with remaining cheese.
7. Bake for about 30-45 minutes or until cheese starts to brown.
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