Wednesday, December 28, 2011

Mom's Super Easy Cheesy Potatoes

Ok sooo... heres the thing. My mom makes cheesy potatoes twice a year: Christmas and Easter. It's not like I can't make them... but they are always so much better when my dearest mother makes them. So When I left Raleigh yesterday my mom sent me home with a bag of leftover potatoes for me and a bag for me to deliver to my sister. I ate some for dinner last night. I fell asleep. Mr. Picky thought the other bag belonged to me so he finished off my precious bag of cheesy potatoes. When he found out the truth today he felt bad. Really bad. Because I almost sobbed.

There was a time that I dropped my last helping of leftover potatoes when I pulled it out of the microwave, splattering them all over the floor at Rachel's dad's house. That time, I did sob.

This time, I pouted about it all day. Then I realized.. um I cook all the time. I am fully capable of doing this. So I pulled my depressed self out of bed and went to the store. With Mr. Picky's money, because he owed me this one. :) They're so easy, why don't you make some?

I didn't call my mom and get her recipe.. I just did it by memory. They're in the oven right now. Hopefully they're close to hers. Then I'm cut off cheesy potatoes for a while... until Easter at least.

2 lb bag hash brown potatoes
1 can cream of chicken soup
1/2 can of milk (use it after you pour the soup in, obvi)
1/4 c sour cream
3 c shredded sharp cheddar cheese (oh yeah)
1/2 onion, diced
1 c shredded cheddar cheese

1. Mix all ingredients in a large bowl, except the 1 c of cheese. Season with salt and pepper.
2. Pour into a 13x9 baking dish. Sprinkle remaining c of cheese on top. Bake covered for 45 mins at 375*. Uncover and bake an additional 10 minutes. (See. I told ya it was easy. And oh so delicious)

1 comment:

  1. Make sure the potatoes are "southern style". Not the shredded kind.