Chad’s famous Potato Casserole.
Fills a 9×13-inch casserole dish and feeds ~6-10 people
Reduce recipe ingredients by half to fill an 8×8-inch casserole dish instead
Needs 1-1.5h bake time
Ingredients
- 1.5 kg of Frozen Hashbrowns (Both cubed and shredded work)
- 4 Cups of Shredded Cheese (for mixing)
- 2 Cans of Cream of Mushroom Soup
- 2 Cups of Sour Cream
- Salt, Pepper, Garlic Powder to taste. (Steak spice, Hy’s seasoning salt, and similar spice combinations also work)
- 2 Cups of Shredded Cheese (for toppings)
Directions
- Preheat the oven to 350F
- Break up any chunks of frozen hashbrowns before opening the bag.
- In an extra large mixing bowl combine all ingredients, except the cheese topping and stir until well combined and creamy.
- Top with Cheese
- Bake in the Oven for 1-1.5h until cheese forms a crispy, browned top
Thanks to Chad Klymchuk for the Recipe