April 17, 2013
Sour Cream & Cheddar
Cheese Potato Bake
2 (2 lb) pkgs Frozen Hash Brown Potatoes, thawed (cubed, Southern style is best) 1 pint Sour Cream 2 c Grated Cheddar Cheese 2 cans Cream of Chicken Soup 1/4 c Margarine, melted 1/4 tsp Pepper 1 tsp Salt 1/2 c finely Chopped Onions dash of Garlic Powder Optional: 2 c Diced/Chopped Ham Topping: 1 c Cornflake crumbs |
Mix all ingredients together. Press gently into ungreased 13x9 aluminum or glass pan. Sprinkle topping over all. Bake at 350 degrees for 1 hour. Do not cover. If you use regular ingredients instead of low fat or non-fat, you will get the best flavor. It will taste like a baked potato with the works. |