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Coborn’s Cheesy Potato Recipe Contest Winner
Super Cheesy Potatoes
1can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted
1 cup (8 ounces) sour cream
1/4 cup butter or margarine, softened
1/4 cup chopped onion
2 cups Crystal Farms® Shredded Sharp Cheddar Cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (about 28-32 ounces) frozen O’Brien hash brown potatoes
3/4 cup crushed potato chips (omit this ingredient if you’re going to cook the potatoes in a slow cooker)
1 can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted
1 cup (8 ounces) sour cream
1/4 cup butter or margarine, softened
1/4 cup chopped onion
2 cups Crystal Farms® Shredded Sharp Cheddar Cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (about 28-32 ounces) frozen O’Brien hash brown potatoes
3/4 cup crushed potato chips (omit this ingredient if you’re going to cook the potatoes in a slow cooker)
1.In a large bowl, combine the soups, sour cream, butter, onion, shredded cheese, salt and pepper. Add potatoes and mix well.
2.Pour into a greased 9 x 13 baking dish. Sprinkle with potato chips.
3.Bake, uncovered, at 350°F for 55 to 60 minutes or until the potatoes are tender. (Or, cook in slow cooker on low for about 6 hours.)
Congrats to our recipe contest winner, Stefanie G. from Elk River, MN!
