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Cheesey Potatoes (aka: potato casserole)

Source of Recipe


Christine - got this from my Aunt Bonnie






List of Ingredients



• frozen hashbrowns - 3 pounds
  
• sour cream - 1.5 pounds
  
• cream of mushroom soup - 2 cans condensed
  
• cream of mushroom soup w/roasted garlic - 1 can condensed
  
• shredded cheese - 1 pound
  
• parsley - fresh or flakes
  
• pepper (to taste)
  
• onion - large, diced
  






Instructions



1. Preheat oven to 400 degrees
   
   
2. Mix hashbrowns, cheese (but save 1 cup to sprinkle on top much later), onion and parsley in very large bowl.
   
   
3. With beater, mix 3 cans of soup, sour cream and pepper in medium size bowl.
   
   
4. Pour soup/sour cream mixture over hashbrown mixture
   
   
5. Mix thoroughly.
   
   
6. Grease two pans: one at least 9" x 11", and one at least 7" x 9" (the bigger the better - because it will take less time to bake)
   
   
7. Bake, covered with aluminum foil for 45 minutes. (If your dish is smaller, or only half-full or less with potato mixture you can do this step after 30-35 min. instead)
   
   
8. Uncover, sprinkle over remaining shredded cheese
   
   
9. Bake, uncovered, for at least an additional 15 min. This may take longer depending on how full your dish is with the potato mixture.
   
   
10. The dish is finished when cheese on top is melted, and the top layer of potatoes are turning golden brown.