Guest Post: Potato Casserole

I know that many of us have a good ole’ standby potato casserole recipe filed away, or stuffed, in our holders ready to go.

This Potato Casserole was passed onto me from my Mother-n-law. And now has become my go to potato recipe for the last few years.

It’s a no brainer and requires just a hand full of ingredients.

20 oz. bag cubed hash browns
2 Cups grated sharp cheddar cheese
¼ cup milk
2 cups (16oz) French onion dip
Handful of onion flakes
1 can cream of chicken soup {undiluted}

Using a large bowl mix everything together except the potatoes and butter. Once everything is well blended stir in the frozen hash browns. Top with ½ stick butter sliced over the top. I like to mix mine up the night before and cover with foil and let set in refrigerator until the next day. Bake uncovered @ 350* for 1 hour and 15 minutes.

The result is ooey starchy goodness!