Sunday, January 4, 2009

Potatoes Supreme


  • 2 lb frozen hash brown cubes (thaw for 30 minutes)
  • 1 c. diced onion
  • 1 can cream of chicken soup
  • 1 lb. sour cream
  • 8 oz shredded cheddar cheese
  • salt & pepper to taste

  1. Mix all together
  2. Place in greased 9x13 pan.
  3. Bake at 350 for 1 hour (uncovered)

This is one of our kids favorites! I sometimes use hashbrowns with diced onion and green peppers already in it.


Michelle said...
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Michelle said...

I worded that last comment really badly, but this one probably won't be much better....LOL! Anyway, I make these, too, and we all love them in my family--but we call them cheesy hash browns. Just a tip I thought I would share....I use french onion dip instead of the sour cream many times, and it really adds a nice flavor! Actually, if I'm making a double batch like around holiday time, I use one carton of french onion dip and one carton of sour cream...if a regular batch, I either use the FO dip or 1/2 of each. Just a yummy variation..thanks for posting this...they ARE SO good! :) Michelle