Tuesday, January 5, 2010

Cheesy Potato Casserole

I love a good, cheesy potato casserole. This recipe comes together quickly, because there isn't much prep work involved. Other than finely dicing an onion, it is an assembly. The onion gives a nice background flavor. I used seasoned salt in place of regular.

I am sure you could use low fat ingredients (soup, sour cream, cheese, less butter).

I mixed up the potatoes in the morning and baked them just before serving at dinner. They also reheat very well.

Cheesy Potato Casserole

1- 2 lb bag frozen diced hash brown potatoes
1/2 cup butter

1 onion
2 cups sharp cheddar cheese, shredded
salt (seasoned) and pepper, to taste
1 pint sour cream
1 can cream of chicken soup

Preheat oven to 350º

Microwave potatoes for 5- 7 minutes to thaw. 

Finely dice onion and put in a 9x13 pan. Slice butter and add to pan. Microwave butter and onion until butter is melted.

Add the soup, sour cream,cheese, seasoned salt and pepper to the butter and onions. Stir until thoroughly combined. Add in potatoes, mix gently to not smash the potatoes.

Bake at 350º for 45- 60 minutes.

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