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Side Passion

Easy cheesy potato casserole


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Rate this recipe 4/5 (1 Votes)


  • 1 (20 oz) package refrigerated hash browns
  • 1 Tbs vegetable oil
  • 1 1/2 C (6oz) shredded Mexican four cheese blend
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 1 (8oz) container sour cream
  • 1/3 C chopped fresh chives
  • 1 garlic clove, pressed
  • 1/2 tsp salt
  • 1/2 tsp ground pepper


Servings 6
Preparation time 10mins
Cooking time 60mins


Step 1

Preheat oven to 350*. Cook hash browns in oil in a large nonstick skillet over medium high heat, stir occasionally, 9 minutes or until golden brown.

Stir together hash browns, 1 cup shredded cheese, and the next 6 ingredients. Spoon mixture into a lightly greased 8inch square baking dish, and sprinkle with remaining cheese.

Bake for 40-45 minutes or until edges are lightly browned. Let stand 5 minutes before serving.


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