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Great Potatoes

1 lb. frozen hash browns
1 lb. potatoes O'Brien (w/red peppers)
1 stick (8 T.) Melted butter
½ onion
2 C. cubed Velveeta
1 can cream of chicken soup
8 oz. sour cream
Durkee's French Fried Onions

Partially thaw potatoes and mix with melted butter. Add onion, Velveeta, soup and sour cream, and spread in a 9"x13" pan (greased lightly).

Cover and refrigerate overnight. Bake uncovered for 1 hour at 375º. After ½ hour remove and top with Durkee onions.

Source: Ann Anderson

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