I’ve been making this dish for almost 25 years. To all my healthy eaters out there, this is not a dish you would admit to eating but it could be your dirty little secret to enjoy. This is my go to dish for any potluck, holiday meal or a side dish to a great steak. The most important thing to remember is to use high quality cheese. Don’t skimp and use cheap cheese! You can use whatever flavor combination you like it doesn’t have to be what I used.
Cheesy Potato Casserole
Ingredients:
- 2 lbs (bags) of refrigerated hash browns (you can find these typically next to the eggs in the grocery store. If you can only find frozen, let them thaw first)
- 1/2 stick of good quality butter
- 1/2 sweet onion (chopped up)
- 2 tablespoons of chives (chopped up)
- 1 pint of organic sour cream (don’t use light)
- 1 cup of sharp good quality cheddar cheese (shredded)
- 1 cup of gouda cheese (shredded)
- 1/2 cup parmesan cheese (shredded)
- 1/2 cup Jarlsberg cheese (shredded)
- 1/2 cup of Le Gruyere cheese (shredded)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can of campbell’s cream of mushroom soup (you can use cream of chicken if you want)
- 1/2 bag of any plain potato chips (crushed)
Directions:
- Preheat the oven to 400
- Spray casserole dish with non stick oil
- In a medium pan heat the butter and onions together and cook until soft
- Add mushroom soup and mix well
- Add all cheese and mix well
- Add sour cream and mix well
- Add salt and pepper
- Add chives
- In a casserole dish dump the hash browns in and mix in the cheesy mixture
- Mix well and pat down into pan
- Top with potato chips
- Bake for 1 hour until golden brown and hot
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