Cheesy Baked Potato Casserole by Kim

By hcardall

My Best Friend Kim shares her step-mother's buffet recipe with us every year for a party with have in the summer. It makes enough for 12 or more, but the funny part is that as soon as people hear that it is out on the table... people flock to the table, as it is seriously a crowd favorite! It is great for breakfast, brunch, lunch, dinner.. any time! You can't go wrong! It is SO easy!

Ingredients

• 2 LBS Frozen Diced Hash Browns (thaw) (if shredded it gets more creamy) (we use the ones in the green pkg in the refrigerated section.
• 1/4 cup melted butter
• 1 medium white sweet (Vidalia) onion
• 1 can Healthy Request Cream of Chicken Soup (Cream of Celery, is ok as well)
• 16 oz Sour Cream
• 12 oz finely shredded Cheddar Cheese
• 1 tsp Salt ( or “Morton’s Hot Salt” or “Tony Chachere’s Creole Seasoning”)
• This makes enough for 8 - 12 people (or more)

Preparation

Step 1

Pre-heat oven to 350 degrees. Mix all ingredients together and place in a glass casserole dish. Cook for 1 hour. Let cool for 5 – 10 minutes before serving.

Optional: Garnish w/ Diced sweet red, yellow and orange peppers, fresh rosemary sprigs and minced chives, in a martini glass if desired for a nice presentation.