Chunky Potatoes O'Brien
"These are soooo yummy. It is automatically expected that I will be bringing this dish to every holiday with my family. I even have to triple the recipe to have enough. I did not include thawing your potatoes in the prep time. You can make them without thawing them first, but they are harder to mix and take longer to cook."
photo by looneytunesfan
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 1⁄2 cup butter (melted)
- 1 can cream of mushroom soup
- 1 envelope dry onion soup mix
- 1 (8 ounce) container sour cream
- 1 bag frozen hash brown potatoes, thawed
- 2 cups sharp cheddar cheese, grated & divided
directions
- Mix the first 4 ingredients together in large mixing bowl.
- Add thawed potatoes and 1 cup of the grated sharp cheddar cheese to mixture and mix together thoroughly.
- Spread into 9 x 13 casserole dish.
- Sprinkle top with remaining cup of cheese and bake at 350 deg.
- for 1 to 1/2 hours.
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Reviews
-
These were excellent. We loved this recipe. We will be making this one again. Perhaps, on Thanksgiving. Thank you for this wonderful recipe. -
What a great way to have potatoes! I did 2 things different however..instead of frozen hashbrowns, I actually used the frozen O'Brien potatoes and I added 1/4 cup chopped fresh onion. This was really a great change of pace, thank you! -
Made these last night to rave reviews! It went perfectly with our Easter ham. Thanks! -
This was a super easy dish that tasted so yummy! The only change I made was to substitute Creme Fraiche for the sour cream (DH hates sour cream). I also served French Rolls with Honey Butter and Inez's Chicken Breasts with Shrimp Sauce. -
These potatoes were super yummy! I added a little chopped onion, and decreased the butter and sour cream. They went great with meatloaf. Thanks for sharing!
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Tweaks
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Delicious! I halved the butter, substituted <a href="/25653">Condensed Cream Soup Mix</a> Condensed Cream soup mix for the ceam of mushroom soup, used light sour cream, and my bag of hashbrowns was 26 oz. Also, on top, with the cheese I added some crushed corn flakes. Instead of a 9x13 pan, I used 2 8x8 pans. Froze both of them. For cooking, simply cooked from frozen for 1 1/2 hours at 350 covered with foil the whole time. Perfectly delicious! -
This was a super easy dish that tasted so yummy! The only change I made was to substitute Creme Fraiche for the sour cream (DH hates sour cream). I also served French Rolls with Honey Butter and Inez's Chicken Breasts with Shrimp Sauce.
RECIPE SUBMITTED BY
<p>I love trying new recipes and especially like finding quick and easy ones.</p>
