We have always used the tried and true cheesy potatoes, but they were always so greasy. Melissa found a new recipe and believes this one is so much better and less greasy.
- 30 oz shredded hashbrowns
- 12 oz Top the Tater
- 2 cans cream of chicken soup
- 1/2 cup of milk
- Salt and Pepper
- Seasoning of your choice (Season with your heart)
- 1 tsp Onion Powder
- 8 oz Sharp Cheddar Cheese
Mix all together and put into a 9 x 13 dish. Bake for 90 minutes. Enjoy!
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