I made these potatoes last weekend to go along with Swedish Meatballs. They are a pretty basic “Cheesy” potatoes. I found the recipe in my Lyster Lutheran 130th Anniversary cookbook. (Lyster is the small country Norwegian church I grew up going to.)
The recipe was really easy. I used shredded hashbrowns, but next time I may try the diced hashbrowns. And it calls for 3/4 of a bag. I don’t know what size the bag should be, and I had a super huge bag, so I had to estimate.
3/4 bag hash brown potatoes, thawed*
1 stick butter, melted
1 can cream of mushroom soup
1 cup sour cream
1 1/2 cup shredded cheddar
Ritz crackers, crushed**
Mix together: butter, soup, sour cream, and cheese. Pour hash browns in 9×13″ pan. Stir in the butter/soup mixture. Bake at 350 for 90 minutes. Top with crushed Ritz crackers for last half hour.
*I mixed everything together several hours before baking, so I didn’t thaw my hash browns.
** The recipe called for crushed corn flakes fried in butter, but I didn’t want to invest in a whole box of cornflakes, so I subsituted Ritz crackers and thought they were very good!
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