From my Friend Paula... Cheesy Potato Casserole Oven and Crockpot Versions ;) 48 ounces of the frozen Hash Browns, thawed. (I like the diced potatoes best, but you also can use the grated ones) 2 small cans Cream of Potato soup 2 small cans Cream of Chicken soup 16 ounces of Sour Cream ½ cup of melted butter 2 cups of grated cheese Salt and Pepper to taste Use a 9x13 pan Oven temp 325 degrees Spray pan for easier clean up. Place Hash browns in bowl. I season potatoes first with the salt and pepper to taste. Mix soups, sour cream and butter together in large bowl. Add to potatoes and toss to coat. Pour mixture into prepared pan. The casserole is baked at 325 degrees a total of 1 ½ hours. Approximately 10 minutes before done add cheese and continue baking. Crock Pot-- I put half the potato mixture in the crockpot. I also put a little bit of the cheese in at this time. I top with remaining potatoes, soup, sour cream and butter mixture. Again, adding the better part of the cheese at the end of cooking. Enough time to melt and brown the cheese. Using the crock pot takes a while longer to cook. Depending on the crockpot used cook on high approximately 2-2 ½ hours. Of course you would need to cook longer on low. I watch closely to keep from scorching casserole. I taste test potatoes to see if they are done. Tee Hee - this way I know I’ll get a little bit of the casserole. This makes a large amount but it always seems to disappear rather quickly. Enjoy. For more great recipes please FRIEND me here at https://facebook/carrielorentz.sbc Join my New Fb Group for all of my recipes, home remedies and DIYs Share yours Too! fb/groups/sharingrecipesandcoolstuff Order your Skinny Fiber Its ALL NATURAL Gluten FREE, Made of 3 organic herbs and digestive Enzymes. Lose while still enjoying your favorite foods in moderation and learning to make healthier choices! Order HERE >> carrielorentz.skinnyfiberplus
Posted on: Thu, 18 Dec 2014 20:00:25 +0000
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