Week 22 – Cheesy Potatoes

27 Feb

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!

Cheesy Potatoes

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.



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