Kims Ez Cheesy Potatoes Casserole Recipes

EASY CHEESY POTATO CASSEROLE

Easy Cheesy Potato Casserole image

Great easy recipe.

Provided by mfreund91

Categories Side Dish Potato Side Dish Recipes

Time 1h35m

Yield 8

Number Of Ingredients 5

Ingredients

2 (10.75 ounce) cans cream of chicken soup
1 (8 ounce) package cream cheese
¾ cup milk
2 pounds hash brown potatoes
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.
Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.
Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.
Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 28.5 g, Cholesterol 65.5 mg, Fat 31.3 g, Fiber 1.7 g, Protein 13.4 g, SaturatedFat 16.8 g, Sodium 820.6 mg, Sugar 1.5 g

KIM'S EZ CHEESY POTATOES CASSEROLE

Kim's Ez Cheesy Potatoes Casserole image

A revamping of a recipe used by a food service company I worked for several years ago. The ingredients are easily kept or commonly found in today's kitchen.

Provided by Foxxyroxie64

Categories < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (16 ounce) bags frozen southern style hash brown potatoes
2 (10 3/4 ounce) cans cream of mushroom soup (or your choice)
1/2 cup milk
1 (24 ounce) container French onion dip
1/4 cup butter (cut into pieces) or 1/4 cup margarine (cut into pieces)
salt and pepper
2 (16 ounce) packages shredded cheddar cheese

Steps:

In large bowl, place potatoes. Thaw in microwave on defrost. Add cream soup, milk and chip dip and 3/4 of shredded cheese. Place potato mixture into 9x13 baking pan. (may need to use additional small casserole dish in addition to 9x13 pan. Season with salt and pepper and dot with butter pieces. Cover with foil. Bake at 375F for about 30 minutes till bubbly. Remove foil and top with remaining shredded cheese. Return to oven and bake till cheese is bubbly and browned (about 20 minutes). Remove from oven and allow to set at room temperature about 10-15 minutes.
Cook's Note: Can freeze leftovers.

Nutrition Facts : Calories 675.4, Fat 49.1, SaturatedFat 29.1, Cholesterol 136.5, Sodium 1269.3, Carbohydrate 27.4, Fiber 1.6, Sugar 1.7, Protein 32.4

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES}

Cheesy Hashbrown Potato Casserole {Funeral Potatoes} image

Yield 12

Number Of Ingredients 9

Ingredients

1 (32 ounce) bag frozen shredded hashbrowns (divided)
2 (10.75 ounce) cans cream of chicken soup
2 cups sour cream
1/3 cup onions (chopped)
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese (divided)
2 cups Ritz crackers (or crushed corn flakes)
1/2 cup butter (melted)

Steps:

Lightly grease a 9 x 13 inch pan with non stick cooking spray.
Place half of the bag of hashbrowns in the prepared pan.
In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
Gently spoon half of this mixture over the hashbrowns in the pan.
Sprinkle 1 cup of cheese over the soup mixture.
Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
Bake at 350 degrees for 35 to 40 minutes.

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