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Easy Creamy Potluck Potatoes

Perfect for any occasion.
Course: Side Dish
Cuisine: American
Author: Catherine's Plates

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.