CHEESY POTATOES

PILLSBURY RECIPE

CHEESY POTATOES
CHEESY POTATOES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bag (32 oz) frozen southern-style diced hash-brown potatoes

  • 2

    cups shredded Colby, Cheddar or Monterey Jack cheese (8 oz)

  • 1

    container (16 oz) sour cream

  • 1

    can (10 3/4 oz) condensed cream of mushroom soup

  • 1/4

    cup chopped onion (1/2 medium)

  • 1/4

    cup butter or margarine, melted

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 2

    tablespoons chopped fresh parsley

Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2 In large microwavable bowl, microwave potatoes on Defrost 12 to 15 minutes or until thawed, stirring once or twice. Stir in remaining ingredients except parsley; spread in baking dish. 3 Bake 30 to 45 minutes or until browned and bubbly around edges. Sprinkle with chopped parsley. Expert Tips•Serve this creamy dish with ham and a tossed salad for a Sunday afternoon dinner. •For an even creamier texture, substitute cheese product, cubed, (the foil-wrapped cheese in a box), for some of the shredded cheese in this recipe.

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