Ingredients
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2
-
1
-
1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Molly’s Cheesy Potato Casserole, IT’S REALLY CHEESY, CREAMY, AND AWESOME IT IS THE BEST CHEESY POTATOS I HAVE EVER HAD I PROMISE YOU WILL LOVE THEM TOO , Excellent recipe! Every family gathering I go to they ask me to bring this The velveeta makes it much creamier and lighter than shredded cheddar!, IT’S REALLY CHEESY, CREAMY, AND AWESOME IT IS THE BEST CHEESY POTATOS I HAVE EVER HAD I PROMISE YOU WILL LOVE THEM TOO
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Steps
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1
Done
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Preheat Oven to 350 Saute 1 Stick of Butter and Onions in a Pan Until the Onions Are Clear and Soft. |
|
2
Done
|
Put the Thawed Hashbrowns Into a Very Large Bowl. |
|
3
Done
|
Pour the Sauted Onions and Butter on the Thawed Hashbrowns. |
|
4
Done
|
in Another Pan, Melt the Other Stick of Butter and the Cubed Velvetta Cheese, Stiring Constantly to Avoid Burning. |
|
5
Done
|
Add the Sour Cream to the Melted Butter and Cheese, Mix Well. |
|
6
Done
|
Add the Can of Cream of Chicken Soup After the Sour Cream and Mix All Very Well. |
|
7
Done
|
Pour the Cheesy Mix in With the Thawed Hashbrowns and Mix All Together Real Well. |
|
8
Done
|
Lightly Grease the Casserole Dish With a Little Butter Around the Sides. |
|
9
Done
|
Pour the Cheesy Hashbrowns Into the Casserole Dish and Bake For 1 to 1 1/2 Hours at 350, Until the Top Is Golden Brown and the Center Is Hot. |
|
10
Done
|
Let Cool For a While and Enjoy! |
