I friggen LOVE potatoes…all kinds of potatoes…and these are honestly the easiest potatoes ever to make, there’s no chopping or cooking beforehand, everything gets mixed together and then baked. We’ve been eating these as long as I can remember and I used to stash a container of them away during dinner when no one was looking, just in case.
The recipe is originally from Best of Bridge!
I tripled the recipe made a massive roasting pan of these last night for a pot luck, and they went fast. This is a perfect dish for a potluck or a group dinner because they’re easy to make in big quantities and they’re hard to screw up. To make them even easier, and to convenience my own laziness, I don’t even grate the cheese, I just buy the pre-grated cheese. SCHWING.
They’re creamy and cheesy and taste like everything that is good in the world, so there’s really no reason not to absolutely love these. They’re delicious the next day too…if for whatever reason you have any leftovers…which you probably wont.
The other great thing about these (as if the fact that they’re covered in cheese isn’t enough) is that you can play around with the recipe a bit. When I made these yesterday I obviously added a truck load of more cheese because I think that cheese covers all flaws, but I thought, well heck, those crispy little french fried onions would also be delicious sprinkled over the top. And we’ve used cream of bacon instead of the cream of mushroom which was amazing, so you can play around with the cream soup as well! We’ve even mixed in broccoli and cubed ham or bacon to make it more a casserole, and it’s amazing.
These potatoes can do no wrong.
- 2 lbs. frozen hash brown potatoes
- 2 cups sour cream
- 2-10 oz. cans mushroom soup (or any other cream based soup, i.e. celery, chicken or bacon)
- 1/2 cup melted butter
- grated onion to taste
- salt and pepper to taste
- 2 cups grated cheddar cheese and some for on top
- 2 Tbsp. parmesan cheese
Mix all ingredients (save some of the cheddar for on top) EXCEPT parmesan cheese (and leftover cheddar) in large mixing bowl.
Transfer to greased 9 x 13 baking dish and cover with parmesan and more grated cheddar cheese.
Bake at 350 fht. for 1 hour.
*stir in chunks of chopped ham or bacon and broccoli or sprinkle with french fried onions. Stir in your favourite herbs.