Lakehouse Yummy Potatoes
Submitted by Beth Rumpke on Tuesday, January 13, 2009 17:19
Posted in category Sides and Salads
“Multpurpose.. leftovers can be used in scrambled eggs, omelettes, or the next day with hot dogs after a day of boating” – Jack Rumpke
Ingredients
- 1 2-pound bag frozen hash brown potatoes, thawed
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped onion
- 1 cup sour cream
- 1 small can cream of chicken soup
- 8 oounces (or up 2 cups) cheddar cheese, grated
- 2 cups crushed potato chips (1 small bag)
- 2-3 tablespoons. butter, melted
Directions
- Mix all 8 ingredients in a large bowl. Pour into a 13x9x2″ baking dish. If freezing is a desired do so at this point; then add topping before baking. Mix crushed potato chips with butter & spread on top. Bake @ 400 degrees for 30 minutes, or until bubbly. ( If frozen, increase baking time to 1 hour @ 350 degrees in oven. Bake uncovered.
Notes
- Serves 8
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