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
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oven to 350. Spray 3-quart casserole with cooking spray.
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In large bowl, mix 1/4 cup of the butter and remaining ingredients except croutons. Spoon into casserole, spreading evenly.
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Bake uncovered 40 minutes or until browned and bubbly around edges
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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.