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READY IN 40 mins

Cheesy Potatoes II

Read Reviews (57)

"These cheesy hashbrowns are an easy and delicious sidedish for breakfast or dinner." — Adel

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Original recipe makes 6 to 8 servings Change Servings

1 (16 ounce) package frozen hash brown potatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package processed cheese

16 ounces sour cream
1 tablespoon butter

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish.
Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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One of my familys favorites. This reciepe has been in my family for years too, only we crumble cornfalkes really small and put them on top, then melt about a half stick of butter and pour it over the whole thing. It never turns out soupy, maybe those who said it did, added milk to the soup? It does need a short setting time of about 10 minutes, but it should turn out perfect! Try O'brien potatoes for some extra zest!!

—TINA KACZYNSKI

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Most Helpful Critical Review

Oct 09, 2003

I have seen several versions of this recipe over the years calling for all types of soup and usually cheddar cheese. This was the first time I had made with processed cheese. I will stick with the cheddar. Also, you only need about 1/2 that amount of sour cream usually. I always add a little milk during cooking if too dry.

—Navy_Mommy

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76 Ratings

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Aug 06, 2006

This a great recipe just the way it is. After making it a few times as Adel submitted it, I started tweaking. I make it with just the potatoes, sour cream, and cream of chicken soup, along with black pepper and garlic powder and serve it all the time as a side with beef, chicken, or pork. I also make the original recipe with cream of potato soup (instead of chicken) and add chunked ham. It's awesome!! Thanks Adel. (I always leave off the butter. It's just not needed).

—Year Old Mrs.

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May 31, 2003

This recipe has been in my family for years. However, I suggest that you crumble Ritz cracker over the top and sprinkle butter on the crackers before you put it in the oven.

—JESSICA M. C.

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Jul 10, 2007

These are the best cheesy potatoes! I use this recipe for all large get togethers and get raves every time. I would set out the frozen potatoes for a while to defrost a little bit to cut down on the cooking time. Great Potatoes Here!!

—Momof3

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Oct 09, 2003

Everyone goes back for seconds....and thirds....there's never any leftovers when this is served. Goes good with almost anything - briskit, chicken, turkey. Great fool proof recipe, and easy to make.

—MRSAMYBUG

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Oct 09, 2003

I made this recipe and it was super easy for a fast side dish. I doubled the recipe and i had great leftovers the next day.

—SMOOCHES

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Oct 09, 2003

I loved these potatoes! It reminded me of macaroni and cheese, they came out fluffy, cheesy and very good! You must use all ingredients to come out with the right recipe. A great new side dish!

—KELSTOUCH

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Nutrition

Calories
350 kcal
17%

Carbohydrates
19.8 g
6%

Cholesterol
62 mg
21%

Fat
29.8 g
46%

Fiber
0.9 g
4%

Protein
10.3 g
21%

Sodium
757 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Potatoes II

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 350
Calories from Fat: 268

% Daily Value *
Total Fat 29.8g 46 %
Saturated Fat 16.5g 83 %
Cholesterol 62mg 21 %
Sodium 757mg 30 %
Potassium 499mg 14 %
Total Carbohydrates 19.8g 6 %
Dietary Fiber 0.9g 4 %
Protein 10.3g 21 %
** Sugars 2.7g
Vitamin A 16 %
Vitamin C 11 %
Calcium 34 %
Iron 12 %
** Thiamin 3 %
** Niacin 18 %
** Vitamin B6 2 %
** Magnesium 7 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.