Cheesy Potatoes

These are an absolute staple in our house.  There is nothing more comforting than a pile of Cheesy Potatoes am I right?  I know I am. 

I whipped these up for our friend Heather's roommate baby shower/get together this past weekend.  All of the ladies said they really enjoyed them and how can't you--they are pretty fantastic.  I will be posting a few other recipes from that get together and pictures of the fun time we had.  For now, let's get our Cheesy Potato on. 

Recipe in my Momma's handwriting...and a dog that is obsessed with me.

Start with frozen hashbrowns

Finely dice a bit of onion

Toss it into the bowl

With a can of cream of chicken soup.

Milk

Sour cream...

Melted butter..I told you this was good :)

Shredded cheddar cheese

Salt

And black pepper.

Give it a quick stir

And into a 9x13 pan it goes.  I made this the day before and popped it in the fridge just like this.  The day of the shower I put it in a 350 degree oven for about an hour stirring every so often.  These always end up taking more time than anticipated so if you start them early you will be just fine.  You can't really over cook them.

Do you see why we love them? Cheesy comfort right there, baby. 

Some day I will tell you about that quiche...probably sooner than later.

Cheesy Potatoes 

14 oz to 2 pounds frozen hash browns (every package I find is different and this is the range that works)
1/4 cup finely diced onion
1 can of cream of chicken soup (fat free, low fat, heart healthy all taste just fine in this)
1 cup of milk (skim/low fat is just fine)
1/4 cup melted butter (1/2 cup is okay but it does get kinda greasy)
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon black pepper

If you are making these potatoes the day of, preheat the oven to 350 degrees.

Combine all ingredients in a large bowl and stir until fully incorporated.

Spray a 9x13 pan with cooking spray and spread hash brown mixture into the pan.

Bake for at least an hour if you are making these the same day as the hash browns are frozen.  I typically stir everything together and put it in the fridge over night and they take about 45 minutes to cook the next day.  Start uncovered and use tin foil if it starts to get a little dry.  Stir every 20 minutes or so.

Enjoy!

Recipe from: My Momma. : )