Last night, Jim and I went to his parents' house for dinner. We were celebrating the birthdays of all of those family members born in the fall. I brought these cheesy potatoes to the feast. These potatoes are easy to make and delicious to eat! They stayed warm on the ride to Grafton in my new Pyrex Portable! Jim and his dad said that it looked like I was delivering pizza. They can make fun all they want - the insulated carrier kept the potatoes warm long after I had pulled them out of the oven!
Recipe for: Cheesy Potatoes
From: Pillsbury Spring Get-Togethers
Ingredients:
1 bag (32 oz.) frozen southern-style diced hash brown potatoes
2 cups shredded Colby, Cheddar, or Monterey Jack cheese (8 oz.)
1 container (16 oz.) sour cream
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 cup chopped onion (1/2 medium)
1/4 cup butter or margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Directions:
1. Heat oven to 350 degrees. Spray 13 x 9 inch glass baking dish with cooking spray.
2. In large microwavable bowl, microwave potatoes on Defrost 12 to 15 minutes or until thawed, stirring once or twice. Stir in remaining ingredients except parsley; spread in baking dish.
3. Bake 30 to 45 minutes or until browned and bubbly around edges. Sprinkle with chopped parsley.
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1 comments:
I make a very similar recipe (mine uses Velveeta) and bring it to family functions in my Pyrex portable too!
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