Yes, I am totally addicted to these potatoes and so is everyone else I share them with. I make this loveliness to go with the Tangy Sloppy Joes I talked about yesterday. My friend and former co-worker Dianne shared her recipe with me. I was totally excited about it…. I never had Cheesey Potatoes until Dianne brought them to work one day for a potluck…. Ha!… That day, I primarily spent my time in the break room, eating these potatoes! And, I have been in love with them ever since.
You too can make this savory goodness to compliment any meat and potatoes meal. I serve them with meatballs, meatloaf, oh and the sloppy joes too! They also work really well for brunch.
Try them out and see!
p.s. Thanks Dianne for sharing with me!
I’m Addicted to Carbs! CheesyPotaotes
1 bag frozen hash brown potatoes
1 1/2 cup diced red onion
1- 10 ounce can cream of celery soup
1- 16 ounce container sour cream
1- 8 ounce bag mild cheddar cheese equals to 2 cups. (Use more if desired)
1 stick butter melted
1/2 teaspoon salt or more to taste
1 teaspoon ground black pepper or more to taste.
Preheat the oven to 350 degrees. In a large bowl combine the potatoes and red onion. Season with salt and pepper and lightly toss the mixture.
Add in the cream of celery soup, sour cream, cheese and, melted butter. Stir to evenly combine.
Spray a 9×13 casserole pan with pan spray. Transfer potatoes into the casserole.
Bake in the oven for 1 hour uncovered.
*note 1- partially defrost the potatoes a day in advance if possible by placing the frozen potatoes in the refrigerator. If baking fully frozen potatoes they will take longer to cook.
*note 2- may substitute cream of chicken soup for cream of celery.