Cheesy Potatoes

Ingredients:

• Hash-Brown Potatoes (frozen or shred your own)
• Cream of Chicken Soup
• 1 Onion (minced)
• 2 Cups Sharp Cheese
• 1 stick butter

 

Directions:

1. Empty the frozen hash browns into a 9×13 pan.
2. Add one minced onion.  Stir well to incorporate.
3. Add one box Cream of Chicken Soup.  Stir well to incorporate.
4. Add salt and pepper.  Stir well to incorporate.
5. Add 1 cup of sharp cheddar cheese.  Blend in well.
6. Level the mixture in the pan.
7. Top with 1 cup of sharp cheddar cheese.
8. Cover and place in fridge overnight.
9. Bake 375 for 1 hour.  It is done when the cheese is golden and crispy along the edges without being burned.

YIELD: One  9×13 pan

Copy Cat Recipe similar to Cracker Barrel’s Potato Casserole.  This recipe can be made ahead and baked later. It is suitable to use as a freezer meal–by the ingredients when they are on sale, make them up, freeze, thaw over night in the fridge, bake for an hour when needed.

Tip: I also have a lower carb version of this recipe, which doesn’t use potatoes as the base.