These cheesy potatoes are perfect to go with your Easter dinner. You can throw this dish together in less than 10 minutes which is really nice. You can even make them the night before you plan to use them and all you have to do is put the pan in the oven the next day.
I've also made these potatoes into a freezer meal. I add diced ham so it's more filling and works as a main dish. It's the perfect freezer meal and has flavors that everyone loves. I love to have a freezer meal on hand for when life gets crazy and this is one that my entire family enjoys.
Since Easter is just around the corner you can double this recipe and make one pan for Easter dinner and then save the other pan for a freezer meal. Just refrigerate the extra casserole until after your dinner and add some of your leftover diced ham, mix it up and pop it in the freezer. A side dish for your Easter dinner and a freezer meal for later. Awesome!
To make these Cheesy Potatoes you will need: frozen shredded hash browns, one can each of cream of chicken soup and cream of celery soup, sour cream, shredded cheese, celery, an onion, garlic powder, Old Bay seasoning (we love this on potatoes, but you can leave it out if you aren't a fan of it), salt and pepper.
This recipe is really simple. Combine the soups, sour cream, cheese and spices. Mix well and then add the onions, celery and potatoes.
Spread it into a greased 9x13 baking dish. If you use a glass pan the edges and bottom of the potatoes will get a little crispy. My husband loves the crispy potatoes, but use a different type of pan if you don't want the edges crispy. I sprinkle a little extra cheese and some paprika on top for color.
Bake at 400 for about 35-45 minutes or until bubbly.
Cheesy Potatoes
Recipe by : Prescriptions for a Happy Home
Ingredients:
1 30oz. bag of frozen shredded hash brown potatoes
1 10oz. can of cream of chicken soup
1 10oz. can of cream of celery soup
1 cup sour cream
2 cups shredded cheese, divided (I like to use cheddar jack cheese blend, but use whatever you like)
2-3 ribs of celery, diced
1 medium onion, diced
1/2 tsp. garlic powder
1/4 tsp. Old Bay seasoning
3/4 tsp. salt
1/2 tsp. pepper
paprika, for sprinkling on top, optional
Directions:
Preheat your oven to 400 degrees. Combine the soups, sour cream, 1 1/2 cups cheese and spices in a large mixing bowl. Mix well. Add potatoes, celery and onions. Mix until combined. Spread into a greased 9 x 13 baking dish.* Sprinkle with remaining 1/2 cup of cheese and paprika. Cover with foil and bake for 35-45 minutes or until bubbly throughout.
Enjoy!
*The potatoes around the edges and bottom of the pan may get a little crispy if you use a glass pan, so use a different baking dish if you don't want them to get crispy.
Cheesy Potatoes with Ham, Freezer meal
Recipe by : Prescriptions for a Happy Home
Ingredients:
1 30oz. bag of frozen shredded hash brown potatoes
2-3 cups diced ham
1 10oz can of cream of chicken soup
1 10oz. can of cream of celery soup
1 cup sour cream
2 cups shredded cheese, divided (I like to use cheddar jack cheese blend, but use whatever you like)
2-3 ribs of celery, diced
1 medium onion, diced
1/2 tsp. garlic powder
1/4 tsp. Old Bay seasoning
1/2 tsp. salt ( I add a little less if I'm adding ham, since the ham is pretty salty)
1/2 tsp pepper
paprika, for sprinkling on top, optional
Directions:
Combine the soups, sour cream, cheese and spices in a large mixing bowl. Mix well. Add potatoes, ham, celery and onions. Mix until combined. Spread into a greased 9 x 13 baking dish. Sprinkle with remaining 1/2 cup of cheese and paprika. Cover tightly with foil and freeze.
Remove from the freezer the day before you plan to use it so that it can thaw. Bake at 400 for 40-60 minutes. Check to see if it's done at 40 minutes. If it wasn't thawed completely, it make take up to 60 minutes.
Enjoy!
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