Cheesy Potatoes

Packaged hash-brown potatoes jump-start a crowd-pleasing side dish that serves 18!

Cheesy Potatoes

BettyCrockerRecipe by BettyCrocker

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20 minutes

1 hour 5 minutes

18 servings

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Nutrition Info

  • 1 Serving (1/2 Cup)
  • 200
  • 13g
    (Saturated Fat 8g, Trans Fat 0g)
  • 35mg
  • 370mg
  • 17g
    (Dietary Fiber 1g, Sugars 2g)
  • 5g
  • Percent Daily Value*
  • 8%
  • 6%
  • 15%
  • 2%
  • Exchanges
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F.

  • Serve this creamy dish with ham and a tossed salad for a Sunday afternoon dinner.

  • For an even creamier texture, substitute cheese product, cubed, (the foil-wrapped cheese in a box), for some of the shredded cheese in this recipe.

Ingredients

  • 1  bag (32 oz) frozen southern-style diced hash-brown potatoes
  • 2  cups shredded Colby, Cheddar or Monterey Jack cheese (8 oz)
  • 1  container (16 oz) sour cream
  • 1  can (10 3/4 oz) condensed cream of mushroom soup
  • 1/4  cup chopped onion (1/2 medium)
  • 1/4  cup butter or margarine, melted
  • 1  teaspoon salt
  • 1/4  teaspoon pepper
  • 2  tablespoons chopped fresh parsley

Directions

  1. 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 2In large microwavable bowl, microwave potatoes on Defrost 12 to 15 minutes or until thawed, stirring once or twice. Stir in remaining ingredients except parsley; spread in baking dish.
  3. 3Bake 30 to 45 minutes or until browned and bubbly around edges. Sprinkle with chopped parsley.

Categories: Ingredient, Vegetables, Potatoes

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