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Potato Casserole I

By: Leslie

"This recipe is nice to use when you have a lot of Thanksgiving turkey leftovers and run out of leftover recipe ideas. You can add chopped ham, turkey or make it meatless. This dish is so versatile it is good anytime of the year."

Rate/Review | Read Reviews (10)

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 (2 pound) packages frozen hash brown potatoes
1/2 cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons chopped fresh chives
1/4 pound butter, melted
1 (8 ounce) container sour cream
1/2 cup shredded sharp Cheddar cheese
1 tablespoon bacon bits (optional)
1/2 cup crushed potato chips

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.
Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.