Chef Jonathan: This is one of my all-time favourite potato recipes, and I’m so glad that we got to make it this week! It’s very easy to follow, and it tastes amazing. I added more cheese than necessary, of course, and it turned out really well. The only thing I would change for next time, is increasing the temperature to 375 (depends on oven temperatures), and bake for the same amount of time (45 min to 1 hour). This is a nice casserole dish for a cold winter’s day, when you just want to warm up to something hot and cheesy, enjoy!
Karen: This recipe is one that has been in our extended family for many years. My copy has been lost in those years so I had to write it down from memory. I think I did ok. It’s VERY easy to make but quite high in calories and fat. You use butter, cheese and sour cream! Need I say more? They are creamy and yummy and are nice when paired with ham or on just their own with something a bit healthier like a fruit or salad:) Not sure who had the original recipe but here is ours. Enjoy!
1 kg pkg. of frozen hash brown potatoes
1 onion chopped
1 can of cream of chicken soup
1 C melted butter
2 ½ C (200 g size bar) shredded cheddar cheese
2 C (500 ml) sour cream
Salt and Pepper to taste
Chop the onion, melt the butter and mix everything together in a 9×13”casserole dish. Bake at 350 degrees for 45 minutes.