Easy Creamy Potluck Potatoes
Perfect for any occasion.
Equipment
- 8 x 10 baking dish
- measuring cups & spoons
- large mixing bowl
- spatula
- nonstick cooking spray
- tin foil
Ingredients
- 1 (32oz) bag frozen diced hashbrown potatoes (thawed)
- 1 (10.75oz) can cream of chicken soup
- 8 oz sour cream
- 2 TBS butter, melted
- 1 cup cheddar cheese, shredded (DIVIDED)
- 1/4 cup green onion, sliced (DIVIDED)
- 1/4 cup milk
- 1/4-1/2 tsp salt
- 1/4-1/2 tsp black pepper
- 1/4-1/2 tsp garlic powder
- 1/4-1/2 tsp onion powder
- 1/4-1/2 tsp smoked paprika
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 10 baking dish and set aside.
- Place thawed potatoes, sour cream, cream of soup, and melted butter into a large mixing bowl and mix well with a spatula.
- Add in 1/2 of the cheddar cheese, 1/2 of the green onions, milk, and the seasonings. Mix well to combine.
- Place the mixture into a prepared baking dish and smooth evenly.
- Cover tightly with foil.
- Bake in preheated oven for 1 hour and 15 minutes. Remove foil. Sprinkle remaining cheese and green onions across the top of potatoes and place back in oven for 5-10 minutes until cheese is melted. Enjoy.
Your recipes look delicious but are calorie dense. I like to mix my wet ingredients and spices together first then add the dry for even distribution.