Special Potatoes - Dump and Go

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Special Potatoes - Dump and Go

Tricia
The Cook
8 Servings
6 Ingredients
4 Comments

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

8 Servings
6 Ingredients
4 Comments

Ingredients

  • 8 tablespoons melt 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

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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.
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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
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Make It Now Cooking Directions

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. Pour melted butter over potatoes and mix.
  3. In a bowl, mix together soup, sour cream, and milk. Pour over potatoes.
  4. Top with cheddar cheese.
  5. Bake, uncovered, at 350F for 1 hour.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
433
Total Fat
31g
Saturated Fat
17g
Trans Fat
1g
Cholesterol
86mg
Sodium
915mg
Total Carbohydrates
27g
Fiber
0g
Sugar
2g
Protein
11g
WW Freestyle
17

4 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?

    1. Not at all! You could throw hamburger, chunks of ham, sliced kielbasa/ sausage…..the possibilities are endless to bulk this recipe up!