Ingredients
Filling:
- 3 pounds frozen cubed potatoes
- 1 1/2 cups shredded cheddar cheese
- 2 cans cream of chicken soup (or cream of mushroom)
- 1 onion, chopped (about 1 cup)
- 1/2 cup unsalted butter, melted
- 16 ounces sour cream (about 2 cups)
- salt and pepper
Topping:
- 1 1/2 cups crushed original potato chips
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350.
- In a very large bowl, mix together the filling ingredients. Season with salt and pepper to taste.
- Pour filling into a 9x13 baking dish.
- Sprinkle the top with cheese and crushed potato chips.
- Bake for about 50-60 minutes, until the top is golden, the filling is bubbling, and it is warmed throughout. (If you use frozen shredded hash browns instead of the cubed, you can decrease the baking time by about 20 minutes.)
Notes
For the topping, you can skip the potato chips and use 1 1/2 cups crushed corn flakes (or other crushed corn cereal) over the cheese. Then drizzle 1/4-1/2 cup unsalted butter (melted) to top it all off.