Special Potatoes

Let's Cook

Ingredients

8 servings
  • 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

Freezer Containers

  • 2 8x8 baking pans

Supplies

  • Foils

Directions

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

Freezing Directions

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

Serving Day Directions

Bake, uncovered, at 350F for 1 hour.

Nutritional Information

Not Available

About This Recipe

My aunt makes these yummy potatoes for family functions that are amazing.

Meet The Cook

The original Once a Month Mom, Tricia is an avid freezer cook who loves having food in the freezer for easy meals. She is blessed with two children and is able to enjoy the moments with them by doing the "chores" once a month.

Published:

OAMM Cook Tricia

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