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"My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake."
Joan Rivers (1933-2014) American actress, comedian, writer, producer, and television host

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I think there are 1,000 different versions of this dish running around the country. Some people tell me they add different meats and use different cream soups. I like mine just the way my neighbor taught me to make it.

Preparation Time: 1 Hour 30 Minutes    Serving Size: 6

  • (1) 2-pound bag plain diced frozen southern hashed brown potatoes
  • (1) 10 3/4 ounce can cream of chicken soup
  • 16 ounces sour cream
  • 3 cups sharp cheddar cheese, shredded
  • 1 stick butter  (8 tablespoons)
  • salt and pepper to taste
Heat oven to 350°. Grease a 13x9x2 baking dish with butter. Shred cheese on a medium grarter and set aside. Mix sour cream and soup in a large bowl. Layer the frozen hash browns and shredded cheese over the sour cream/soup mix and stir. Next continuing layering and striing until all cheese and potatoes have been mixed well. Pour the hash brown mixture into the baking dish. Dot with remaining butter, cut into pieces. Bake at least 1 hour or until the top and sides start to brown. Recipe may be halfed and baked in an 8x8 casserole. For the soup, measure and use 1/2 cup plus 1 tablespoon of the can of soup.

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