Mexican Cheesy Potatoes - cooking recipe
Ingredients
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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
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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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