The Best Cheesy Potato Casserole

• Produce

  • 1/2 Onion

• Canned Goods

  • 1 can Cream of chicken soup

• Dairy

  • 2 cups Cheddar cheese
  • 1 can Milk
  • 1 (8 ounce container Sour cream

• Other

  • 1 package Of frozen hashbrowns (they can be shredded, the can be diced, they have have the peppers in them... any kind you want

Found on eatingonadime.com

Description

Ingredients

• 1 package of frozen hashbrowns (they can be shredded, the can be diced, they have have the peppers in them... any kind you want)
• 1 can of cream of chicken soup
• 1 can of milk (just fill up the canned soup with milk)
• ½ onion chopped (this is optional) - you can add anything from bacon to bell peppers
• 2 cups of shredded cheddar cheese
• 1 (8 ounce) container sour cream (I have even used a half of container and it is good)

Directions

• Preheat oven to 350 degrees F.
• Spray a 9x13 pan with nonstick spray.
• Take your frozen hashbrowns and break them up in the bag.
• In a large bowl combine the onion (or whatever else you want to include), 1 cup of cheese, the milk, and the cream of chicken soup and sour cream. Stir to combine.
• Mix in the hasbhrowns and stir to coat.
• Pour into a 9x13 pan. Top with the remaining cheese.
• Bake covered in preheated oven for 40 -50 minutes. I take the foil off the last 10 to 15 minutes so the cheese gets nice and brown.