This is one of my all time favorite recipes. I have served this to many people, both kids and adults. It is a standby for an easy side, a last minute dish to take to work parties, a barbecue, or a potluck. There is never a bite left. People rave over it. One avid cook/eater even declared this “the best hash-browns I have ever eaten.”
It is hard to go wrong with cheese and potatoes, especially when the recipe is basically throw a few ingredients in a dish and bake. The beauty of this dish is that it is customizable. I have made many variations including adding ham or bacon, but my favorite is to add mushrooms. Just sauté a few with the onions and this can be a one-dish meal. AND, this can be served as any meal or part of a meal. Breakfast? Yes. Lunch? It is great to take to work and just re-heat in the microwave. Dinner? As is, this makes a great side, especially with barbecue, but if you throw in some mushrooms, ham, or bacon there is no reason this can be the entrée.
Cheese Potato Casserole Recipe Makes 5-6 servings
adapted from my mom’s family cookbook Secret Ingredients
1 lb frozen hash-brown shredded potatoes
1 C sour cream
3 T butter
8 oz shredded cheddar cheese
1/2 small onion, diced
- Preheat oven to 350 degrees.
- Sauté onion in butter over medium heat. Then combine onions with hash-browns in a large bowl.
- In a separate bowl, combine cheddar cheese and sour cream. Fold mixture into hash-browns. Add salt and pepper to taste.
- Garnish with paprika.
- Bake for 30 minutes.