Sandy’s Cheesy Potatoes
My mom would always make these potatoes for Easter, and their cheesy goodness pairs perfectly with ham. Plus, leftovers make a stellar complement to eggs for breakfast the morning after!
Ingredients
2 pounds frozen hash browns
½ cup minced onion
1 can (10¾ ounces) cream of chicken soup
1 pint sour cream
12 ounces shredded cheddar cheese (Reserve 4 ounces for topping)
Pepper to taste
Directions
Preheat oven to 375 degrees.
Combine ingredients and spread into a greased 13- x 9-inch pan. Sprinkle with reserved 4 ounces of cheese.
Bake for one hour or until bubbling and browned.
Recipe Courtesy Of
Tara Verna of Creedmoor
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