Special Potatoes

Tricia
The Cook
8 Servings
6 Ingredients
0 Comments
My aunt makes these yummy potatoes for family functions that are amazing.
8 Servings
6 Ingredients
0 Comments

Ingredients

  • 8 tablespoons Butter
  • 32 ounces Hashed Brown Shreds, Frozen
  • 15 ounces Cream of Chicken Soup
  • 1 cup Sour Cream
  • ½ cups Milk
  • 8 ounces Cheddar Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide hashbrowns among indicated number of 8x8 baking dishes.
  2. In a saucepan over medium heat, melt butter.
  3. Pour butter over potatoes and mix.
  4. In a bowl, mix together soup, sour cream, and milk. Pour over potatoes.
  5. Top with cheddar cheese.
  6. Cover with foil, label, and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake, uncovered, at 350F for 1 hour.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Divide hashbrowns among indicated number of 8x8 baking dishes.
  2. In a saucepan over medium heat, melt butter.
  3. Pour butter over potatoes and mix.
  4. In a bowl, mix together soup, sour cream, and milk. Pour over potatoes.
  5. Top with cheddar cheese.
  6. Bake, uncovered, at 350F for 1 hour.

Nutrition Facts

  • Not available.

2 Comments

Join the discussion
  1. This recipe calls for 15 oz. Cream of Chicken soup and the can is only 10.5 oz. (and naturally it’s the only one I have). Can I use half a can of cream of mushroom soup for the balance of the soup?

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