Monday, March 31, 2008

Pat's Sour Cream Potato Casserole

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This is a very easy and cheesy potato casserole dish and is a big hit at parties. It is sinfully rich and absolutely scrumptious! It comes from Pat Petredis of Fox Island, Washington, pictured here with husband, Paul, on their wedding day.

2 lb. frozen diced hash brown potatoes, thawed
16 oz. sour cream
1 can cream of chicken soup
2 cups cheddar cheese, shredded
1 cube butter, melted
1 tsp salt
1/4 tsp pepper

Thaw the potatoes. Melt the butter. Mix everything together. Bake in an ungreased 9x12” pan at 350 degrees for 60 min. until golden brown.

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