Cheesy Potatoes

This is an all-time favorite with everyone except one FishBoy. (He does not do cream of chicken soup in anything.) You can make these ahead of time and pop them in the oven a few hours before serving. So good.

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Comments

  1. We love these in our house and they are soooo easy to make!

  2. This sounds super yummy! Can’t wait to try it–thanks for sharing.

  3. Instead of Chicken soup, I use one can of potato soup and one can of cheese soup. Try it. It’s yummy!

  4. Thanks. Using this tonight for our 18 year old daughter's b-day dinner! :-)

  5. gfe--gluten free easily says:

    I'm sure that is very tasty! It's hard to beat any kind of casserole that has hash browns as its main ingredient. :-) Thanks for sharing this on Holiday Food Fest! It's been so much fun participating in this great event with you and the others!

    Shirley

  6. I use this same recipe, but I don’t care for cream of chicken soup either so I substitute cream of mushroom with good results.

  7. I want to make this to take for our Easter dinner potluck – how do I make it so that it’s ready when I get out of church – 3.5 hours after I leave for church? (i.e. do I cook it in advance and then keep it warm in the oven for 3.5 hours, or do I bake it for 3.5 hours the day of at a lower temperature?)

    • Jessica Fisher says:

      That’s a tricky question. I’ve used those Pyrex insulated carriers before. But, I can’t remember how long it stays good. You can also do it in the crockpot, but you have to omit one of the creams. I’m not sure if it is the whipping cream or the sour cream, but one of them curdles. Does anyone else know?

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