Back when my cooking repertoire consisted of six meals made on an endless cycle, Joe and I used to eat this as a main dish. Now we usually eat these potatoes as a side dish for various things (like the ribs in the picture, Joe’s specialty which he won’t share the recipe for; these men and their secret recipes!). This is also the dish I take to our Easter family dinner, and I think it would be the perfect side dish for any holiday celebration.
Cheesy Hash Brown Casserole
adapted from Betty Crocker
1 10 3/4-ounce can condensed cream of mushroom soup
1 8-ounce container spreadable chive and onion cream cheese, softened
2 cups sour cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 30-ounce bag frozen shredded hash brown potatoes, partially thawed
2 cups shredded cheddar cheese, divided
1. Heat oven to 350 degrees. Spray bottom and side of a rectangular 13 x 9 baking dish with cooking spray.
2. In very large bowl, mix soup, cream cheese, sour cream, milk, salt and pepper. Stir in potatoes and 1 cup cheese. Spoon into baking dish.
3. Bake uncovered 30 minutes. Sprinkle with remaining 1 cup cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.