We call these cheesy potatoes, but they have also been called: hot dish (even though hot dish usually has tater tots), funeral potatoes (presumably because you take them to a funeral potluck), hash brown casserole, cheesy hash browns, and even party potatoes (it’s a party in your mouth?).
Traditional Cheesy Potatoes
The recipe is pretty simple:
- 1 bag 25-32 oz of frozen hash brown potatoes cubes – thawed!!
- 1 can cream of mushroom soup
- sour cream – I don’t measure, but you want about the same amount as the soup
- shredded cheddar or cojack cheese (again, I don’t measure)
Mix the potatoes, soup, and sour cream cream well. Place in a buttered 13 x 9 pan. Add liberal amounts of cheese. Cover tightly with foil and bake at 350 degrees for about 45 minutes.
How long it takes depends on how cold/frozen the potatoes were. I stick a fork in it to test the potatoes. If it pierces the potatoes easily, it’s done. Bake 5 extra minutes or so with foil removed to brown cheese.
Cheesy Potatoes When You Realize You Are Out of Sour Cream
- 1 bag 25-32 oz of frozen hash brown potatoes cubes – thawed!!
- 1 can cream of mushroom soup
- 1/2 cup melted butter (1 stick)
- 1/4 cup heavy whipping cream or whole milk
- shredded cheddar or cojack cheese (again, I don’t measure)
Mix the potatoes, soup, melted butter, and milk/cream well. Place in a buttered 13 x 9 pan. Add liberal amounts of cheese. Cover tightly with foil and bake at 350 degrees for about 45 minutes.
Both versions taste the same. No one will know that you ran out of sour cream – you didn’t last night 😉
Note:
The bag of potatoes can be anywhere from 25-32 oz, depending on what brand you buy. I hate to have a tiny bit leftover so I throw in the whole bag and just add extra sour cream or melted butter to compensate. You want your mixture to be a tad bit soupy when you put it in the oven.
xoxo