Garlic-Herb Cheesy Potatoes

(from nmgresearch’s recipe box)

If the chive-and-onion sour cream potato topper isn’t available, you can use regular sour cream plus about 2 tablespoons chopped fresh chives

Source: Pillsbury

Prep time: 15 minutes
Cook time: 70 minutes
Serves 18 people

Categories: VEGETABLES & FRUITS

Ingredients

  • 1/2 cup butter or margarine, melted
  • 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 cup chive-and-onion sour cream potato topper (from 12-oz container)
  • 1 small onion, chopped (1/4 cup)
  • 1/4 teaspoon pepper
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 container (6.5 oz) garlic-and-herbs spreadable cheese
  • 2 cups Italian-seasoned croutons, coarsely crushed

Directions

  1. oven to 350. Spray 3-quart casserole with cooking spray.

  2. In large bowl, mix 1/4 cup of the butter and remaining ingredients except croutons. Spoon into casserole, spreading evenly.

  3. Bake uncovered 40 minutes or until browned and bubbly around edges

  4. In small bowl, mix croutons and remaining 1/4 cup butter. Sprinkle over potato mixture. Bake 10 to 15 minutes longer or until topping is browned.

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