Mexican Cheesy Potatoes - cooking recipe

Ingredients
    14 ounces canned cream of chicken soup
    1 cup low-fat sour cream
    1/2 lb mexican blend shredded cheese
    2 teaspoons chili powder
    1/2 cup onion
    2 lbs frozen hash brown potatoes
    2 tablespoons unsalted butter, cut into pieces
Preparation
    Preheat oven to 375 degrees F.
    Combine first 4 ingredients in a large bowl. Mix in onion and potatoes.
    Put in a buttered 9x13 inch baking dish and dot with butter.
    Cover with foil and bake 45 minutes.
    Remove foil and bake another 15-20 minutes, or until golden.
    Sometimes I sprinkle with more cheese when removing the foil.

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