Janet Groene's Mexi-Spud Casserole

By phototex

What’s not to love about potatoes in a creamy cheese sauce with a Latino kick? This is a huge recipe to feed a big family or take to a campground or marina potlock.

Ingredients

• 2 cans condensed cream of chicken soup
• 16 ounce tub sour cream
• 1 teaspoon garlic salt
• 1 small can diced chilies, drained
• 40 ounces (2 packages, 20 ounces each) hashbrowns with onion & green pepper
• 12 ounce package grated Mexican 4-cheese blend

Preparation

Step 1

Stir soup, sour cream and garlic salt over low heat in a large, stove-to-table pan. When it’s warm and smooth fold in potatoes and all but a handful of the cheese. Cover and cook over very low heat until cheese melts and potatoes are heated through. Sprinkle remaining cheese on top and keep warm. Serves 14.

Variation: To make this a main dish casserole add 2 or 3 cans chunk chicken , 10 ounces each, or a one-pound canned ham, diced, when you add the hashbrowns. Serves 10.