Cheesy Potato Casserole

Cheesy Potato Casserole


(6 votes) 3 6

Try a four-cheese blend in this hasbrown casserole for a cheesy dish.

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Serving Size / Yield

1 Casserole


  • I lg. bag of shredded hasbrowns
  • 2 can cream of chicken soup
  • 1 oz. container sour cream
  • 1-2 bags shredded cheese, four cheese blend
  • 2 Tbs. butter
  • salt, pepper
  • garlic powder

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Preheat oven to 375. Lightly spray a medium casserole dish, preferable square, with cooking spray. Place about 2 Tbs. butter in dish and place in the oven for about 2 minutes, or until the butter is just melted. Remove from oven, pour in the hasbhrowns, and mix with the butter. Add 2 cans of soup and sour cream along with 2 C. of cheese and mix well. Add salt, pepper, and garlic powder to taste. Evenly spread in casserole dish and lightly sprinkle top with cheese. You can also garnish with a little parsley on top. Cook in oven for 20-25 minutes or until lightly browned on top. Enjoy.

Rausha Lewis, Phoenix, Arizona

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