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Potato Casserole


2 c  water
4 c  frozen hash browns
2 pkts butter/herb instant potatoes
4 oz cream cheese
1 c Monterrey Jack cheese, shredded
1  stick butter
1/2 c sour cream
1/2 tsp garlic salt
1/2 tsp salt
1/2 tsp pepper
2 cups fried onions     
Preheat Oven at 350 degrees.  Boil water; 
add hash browns, cook 5 minutes and drain.  Cook instant
potatoes (both pkts) according to directions on box.  Soften
butters and cream cheese in microwave.  Mix hash browns,
instant potatoes, butter mixture, cheese,  sour cream, salts
and pepper.  Bake in greased casserole 35-45 minutes. 
Sprinkle fried onions on top. Cook for 5 min more.

This recipe will feed a small army.  I cut it in half for the two
of us and I still ended up freezing some. I also didn't have
frozen hash brown but made some with the salad shooter.
Two medium potatoes made two shredded cups.