Cheesy Potato Casserole

Thanksgiving was over too quickly.  Our family Thanksgiving celebration was smaller this year as two of my siblings both daughters spent time with family members in other states.  I am continually thankful for being part of a large and loving family.  I never cease to be amazed by the amount and quality of food offerings my siblings and extended family members provide for our gatherings.  My sister prepared two amazing vegetable dishes.  My sister-in-law set a beautiful table, cooked a picture perfect, delicious turkey and baked some of the most luscious pumpkin desserts I've had the pleasure to eat.  Our dessert table was spectacular!


Normally I would give you a recipe for one of these delectable desserts, but my nephew's wife requested the cheesy potato casserole recipe.  Easier than mashed potatoes, it will feed 15 people.  Preparation time is no more than ten minutes.  Allow a longer baking time (up to two hours) as you are using frozen potatoes.

CHEESY POTATO CASSEROLE


1 - 2 pound bag frozen hash browns (I use Ore-Ida Southern Style)
1 can cream of celery soup
1 can cream of chicken soup (or your choice of cream soups such as potato or mushroom)
1 pint sour cream
1/2 cup shredded cheddar cheese

Topping ingredients:  1/2 cup shredded cheddar cheese and 1 cup of French's French Fried Onions

Preheat oven to 350 degrees F.  Spray a 2-quart casserole dish or large rectangular baking dish with cooking spray and set aside.

1.  Mix both cans of soup, sour cream and 1/2 cup of cheddar in a large bowl.
2   Add the bag of frozen potatoes and mix well.
3.  Add salt and pepper to taste if desired.
4.  Add potato mixture to casserole or baking dish.
5.  Cover with lid or foil and bake for approximately 90 minutes
6.  Remove from oven and top with 1/2 cup shredded cheddar and French fried onions
7.  Return to oven uncovered for an additional 10 minutes to melt cheese and brown onions.