This has become a Thanskgiving, Christmas, and Easter staple. The best part is it’s even better reheated as hashbrowns with eggs as leftovers. I promise this is the best potato casserole that has canned soup (sorry campbells, I’m not really a fan) in it.
- 2 lbs round breaded hash brown crowns (use unbreaded hash browns if you want)
- 1 can cream of potato soup
- 1/2 can cream of chicken soup
- 8 ounces sour cream
- 1/2 cup milk
- 2 blocks of Cabot white cheddar – shredded
Preheat oven to 350.
Heat hash browns in large casserole dish for 10 minutes in the microwave.
While heating mix soup, milk, and sour cream in bowl. Shred cheddar and add 3/4 of cheese mixture to bowl. Mix well.
After softened in the microwave, mash potatoes into crumbles. Mix in the soup mixture. Top with remaining cheddar cheese.
Bake for 1 hour or until cheese is melted, bubbly and starting to brown.
I would like to thank Joyce for this wonderful recipe. It’s the ultimate comfort food and is definitely going to be a side dish for many thanksgivings and pot lucks to come.