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Cheesy Potatoes
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Description
A super-easy recipe for a 9 x 13 pan of cheesy potatoes. My daughter named them when she was little and they are still one of her all-time favorite foods. She makes them by herself now—she’s 11.
Ingredients
- 1 bag (About 30 Oz.) Frozen Hash Browns (cubed, Not Shredded)
- 1 stick Margarine
- 8 ounces, weight Sour Cream
- 1 can (10.75 Oz.) Cream Of Chicken Soup
- 2 cups Shredded Cheddar Cheese
- 1 Tablespoon Onion Powder
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 cup Crushed Buttery Crackers
Preparation
Preheat oven to 350 degrees. Prepare a 9 x 13 pan by lightly coating with nonstick cooking spray.
In a large mixing bowl, melt the stick of margarine. Mix in the sour cream, soup (undiluted), cheese, onion powder, salt and pepper. Mix in the frozen potatoes. Spread the mixture evenly in the 9 x 13 pan. Top with the crushed crackers.
Cover with foil and bake for 40 minutes. Remove foil and continue baking for another 20 minutes or until the potatoes are bubbly and the crackers are golden brown on top.
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