Super Duper Potatoes
📜 Collection: Dwayne Collection | ✍️ Attribution: Barb | 📂 Category: Sides A comforting holiday casserole featuring frozen hash browns baked in a creamy soup and sour cream mixture, topped with melted cheddar. Praised as wonderful by Barb in this delightful Easter recipe collection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 90 mins | None | 12 servings |
🔪 Key Equipment
- 9” x 13” baking dish
- Mixing bowl
- Aluminum foil
Ingredients
Super Duper Potatoes
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 - two lb. package | Frozen hash brown potatoes | Partially thawed |
| 1 can | Cream of celery soup | |
| 1 can | Cream of potato soup | |
| 1 carton | Sour cream | |
| 1/2 cup | Onion | Chopped |
| 2 cups | Cheddar cheese | Shredded |
| As needed | Parsley flakes | |
| As needed | Paprika |
Instructions
Step 1: Assembly
- Mix together the 1 - two lb. package partially thawed hash brown potatoes, 1 can cream of celery soup, 1 can cream of potato soup, 1 carton sour cream, and 1/2 cup chopped onion in a large mixing bowl.
- Pour the mixture into a 9” x 13” baking dish.
- Top with 2 cups shredded cheddar cheese, parsley flakes, and paprika.
Step 2: Baking
- Cover the baking dish with foil and bake at 300 degrees for 60 to 90 minutes until hot, bubbly, and golden on top.
💡 Make-Ahead & Storage: Assemble the casserole in the baking dish ahead of time, cover tightly with foil, and refrigerate until ready to bake.
Original Recipe Scan
