Saturday, January 10, 2009

Yummy Potato Casserole Recipe

2 lb. frozen, cubed hash browns
1/4 cup butter
1 can cream soup (chicken, potato, mushroom ... your choice)
1 cup sour cream
1 cup milk
8 oz. shredded Cheddar
1 tsp. salt
1/2 tsp. pepper
1 lb (or more) ham, chopped into bite size pieces

Mix all ingredients well and spread into a 9x13 casserole dish. Bake at 350°F for 1 to 1 1/2 hours or until bubbly and browned.

I used Progresso's Creamy Mushroom soup in this recipe to keep it gluten free. EVERYONE loved it, usually at least one person doesn't like any new recipe that we try so that in and of itself was amazing! I doubled the recipe , took a small portion of it out before adding the ham (to make a veggie version for Emily). This meal will definitely go into the dinner rotation!

1 comment:

Stephanie said...

Minus the ham, that sounds really good!