This post brought to you by Walmart. All opinions are 100% mine.
This classic cheesy potato casserole recipe might just become a new holiday tradition in your family. My side of the family is very specific about what foods are eaten at holiday meals. Thanksgiving must include my cousin Mollie’s butter-basted turkey, mashed potatoes, green bean casserole, and cranberry sauce shaped like the can. The Easter meal must include ham, my Aunt Deb’s mandarin orange salad, and cheesy potatoes. For Christmas, each family member makes a food that is traditional to a certain country, which is decided upon ahead of time. Each year is a new country; this past Christmas was Italy (yum!). These are the rules and they are mandatory.
I have never made the cheesy potatoes before. I generally steer away from volunteering for core holiday food because the stress of ruining the meal with a messed up recipe is too great. It’s an imagined stress, but it FEELS real. Usually, I choose to make a fancy dessert or an auxiliary salad. Last year, I faced my fear of the main menu items and took on the responsibility of making green bean casserole for Thanksgiving.
This year, I might just volunteer to make the Cheesy Potato Casserole, but I figured it couldn’t hurt to do a test run first. It turned out to be a lot easier than I had imagined.
I bought the hashbrowns when I did the rest of my grocery shopping at Wal*Mart. You can find them in the freezer section with all the rest of Ore-Ida®’s frozen potatoes.
- 2 lb. bag hashbrowns
- 1 c. finely chopped onion
- 1 can cream of chicken soup
- 1/2 c. butter
- 16 oz. sour cream
- 8 oz. shredded sharp cheddar cheese
- salt and pepper to taste
- Thaw hashbrowns for half an hour. Mix all ingredients and spread into a greased 9x13 pan. Bake for 1 hour at 375 degrees.