This is another childhood recipe I grew up on and still love today, and they are in fact very yummy! I find great joy in a dish that is as simple as tossing ingredients together and baking. The sour cream and cream of mushroom soup add a lot of flavor and creaminess to the dish. This can easily be made the night before for an easy prep. The recipe calls for frozen hash browns, which is another plus…no need to chop up potatoes, just be sure to drain your potatoes after thawing, otherwise you will have very runny potatoes that aren’t so yummy! I actually made this for a party we went to before the holidays, so it does make a lot. For a family of four, I would suggest halving the recipe, unless you have potato lovers in your family, and it that case the leftovers are good too!
Yummy PotatoesPrinter Friendly Version
2 lb package cubed hash browns, thawed
1/2 cup (1 stick) melted butter
1/2 cup chopped onion
1 can cream of mushroom soup
1 cup milk
1 cup sour cream
1 1/2 cups grated cheddar cheese
Preheat oven to 350 degrees.
Grease or spray a 9 x 13 pan with cooking spray.
Place hash browns in prepared pan, making sure that all water has been drained out.
In a medium bowl combine melted butter, onion, soup, milk, sour cream, and 1 cup grated cheese. Once combined, pour over the top of has browns. Sprinkle with remaining 1/2 cup cheese.
Bake for 1 hour.