Since Thanksgiving is sneaking up on us I thought I better get some Thanksgiving style recipes going. Give us a jump start to planning one of the most important meals of the year. These potatoes are a nice alternative to mashed potatoes & little kids love them. My guitar teacher back in high school, who was also a family friend, made them for us when we all went to his house for dinner. Immediately we were hooked & my family has been making them ever since. These potatoes are easy to make & taste sooooo good! When I was pregnant with one of my children (can't remember which), I craved these potatoes. In fact, I think I almost single-handedly ate an entire pan by myself. Here's the skinny (or not so skinny if you eat the entire pan by yourself)...
Ingredients
1 package frozen O'Brien hashbrown potatoes, thawed
1 cup sour cream
1 can cream of chicken (10.5 oz)
2 cups grated medium Cheddar cheese
1/2 cup butter
1/8 cup finely diced onion
Salt & pepper to taste
Directions
Preheat oven to 375 degrees. Mix all ingredients in a large bowl adding salt & pepper to desired taste. Pour potato mixture into a 9"x13" baking dish. Bake for 1 hour. Let sit for 5 minutes before serving. Enjoy!
*You can make this dish ahead of time in the morning & put it in the fridge until your ready to bake it. These potatoes reheat wonderfully making them a good leftover. If you're having a large crowd, over 6 people or so, double the recipe.
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