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  • Elizabeth Carroll

Pantry Potatoes

Hashbrown Casserole. Funeral Potatoes.


Call them what you like, regardless, they're delicious! They're also good at any time of the day - brunch, lunch, or dinner!


Ingredients:

2lbs Frozen Diced Potatoes

3c Shredded Cheddar Cheese, divided (2c / 1c)

10.5oz Can Cream of Mushroom Soup

2c Sour Cream

1/4-1/3c Green Onions

1c Mixed Bell Peppers & Onions, diced

1t Salt

1t Black Pepper


Cooking spray


Directions:

1. Preheat oven to 350F

2. Spray a 9x13 baking dish with cooking spray

3. In large bowl, mix frozen potatoes, 2c cheddar cheese, soup, sour cream, green onions, bell peppers, salt, and pepper

4. Put potato mixture into prepared baking dish

5. Bake at 350F for 35 minutes, until dish is bubbly

6. Sprinkle top of dish with remaining 1c (see note) shredded cheddar cheese

7. Bake and additional 5-10 minutes, until the cheese is bubbly and golden brown


Notes:

I used frozen diced bell peppers and onions I froze together a few months ago -- use what you like though! Not a fan of onions, don't use them. I used red, green, and yellow peppers and a sweet yellow onion


You don't have to top the dish with a whole 1c of shredded cheddar - I used only 1/2c to top mine -- please top as you prefer


Another tasty topping suggestion is to crush a half sleeve of ritz crackers and mix in with the shredded cheddar, then top your dish! This gives you a little texture and a more rich, buttery flavor


If you are not a vegetarian, you can use cream of chicken soup instead of cream of mushroom




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