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cheese-potato casserole

(1 rating)
BakinTime avatar
Recipe by
Beth M.
@BakinTime
M.V. Island, MA

This is from "Tastes of Cottage City From Near and Far", Library Friends of Oak Bluffs Cookbook II. Julie Lakso submitted this delicious recipe. It is a filling side dish with any meat,and it reheats well, or is great for a potluck supper.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For cheese-potato casserole

  • 1-(2 Lb.) pkg
    frozen hash browns;*note: 1 & 1/2 packages with the amounts of milk, i used below!
  • 1 c
    diced onion
  • 1 can
    *note: cream of chicken condensed soup /or 10oz. milk with
  • 1
    *envelope chicken granules; mixed with milk *optional
  • 1 Tbsp
    a/p flour, to thicken mixture of milk and chicken granules,*note/optional.
  • 1 stick
    margarine, cut up (i like butter instead)
  • 1 pt
    container sour cream
  • 1 (8 oz.) pkg
    shredded cheddar cheese
  • salt & pepper

How To Make cheese-potato casserole

  • 1
    Preheat oven to 350 degrees. Mix first five ingredients together, then put into a 9 X 13 inch baking pan. Sprinkle the grated cheese on top. Bake for 1 hour and 15 minutes.
  • 2
    Note: In place of cream of chicken soup, I used 10 oz. milk,one envelope chicken granules/broth, and 1 Tablespoon flour to thicken.
  • 3
    I added the flour with the salt and pepper to the grated cheese, then I stirred it in a bit to the potato mixture already in the casserole.
  • 4
    Bake uncovered for 1 hour and 15 minutes.
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