Saturday, December 18, 2010

Sour Cream Potato Casserole

adapted from

2 (28 ounce) package frozen cubed hash brown potatoes with onions & peppers, thawed
2 cups sour cream
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 cup French-fried onions
In a bowl, combine the first eight ingredients. Pour into an ungreased baking dish. Bake, uncovered, at 350 degrees F for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.

We used the leftovers to make some pretty awesome breakfast tacos :)

1 comment:

The Twin Spinner said...

This is a Thanksgiving/Christmas tradition in my family. Crushed cornflakes also works really well in lieu of french fried onions. :)


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