Creamy Hash Brown Bake
My mother always insisted on a sit-down dinner with the whole family every night so I use many of her recipe when my family sits down for a meal.—Yvonne Nave, Lyons, Kansas
Ingredients
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup sour cream
- 1/2 cup butter, softened
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1 package (28 ounces) frozen O'Brien potatoes
- 3/4 cup crushed potato chips
Reviews
This is also good with tater tots instead of the hash browns.
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I made this for Cristmas Eve family dinner. It was delicious! I did not put the chips on top, however. Also my pickey husband would not have tried it with the O'Brien potatoes because they have bits of red pepper in them so I used plain frozen hash browns. Since those are in a bag of 32oz. I added a little extra cream of mushroom soup from the green bean casserole I was making to provide extra creaminess for the extra potatoes. You could also add a little extra sour cream or milk if you are worried about needing extra moistness. I will make these again!
Pretty goood. Going to leave the chips off next time and sprinkle a little extra cheese on top.
It made to much to for two people. Next time I'll cut it in half. It was good and creamy. Thank you
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