A few of Chad's good friends came in town for Memorial Day, which means we had a crazy weekend of drinking, going out and hanging out in the sun. The beach was beautiful on Saturday, and then Sunday we had a pool party and BBQ. Greg made some amazing ribs, Robby did a low country boil and all the girls brought sides. One of my contributions? Party potatoes. Or picnic potatoes, hashbrown casserole, whatever you want to call it. My mom used to make these for a breakfast potato casserole when she was catering...it's a versitile little dish. When I made them Sunday, they wouldn't all fit in the baking dish, so I threw some in a loaf pan for me, Chad and his mom to enjoy with dinner Monday.
Party Potatoes
1 bag frozen diced hashbrown potatoes
1 can cream of chicken soup
8 oz. sour cream
1/2 large onion, finely diced or grated
2 cups shredded cheddar, divided
1 tsp. garlic salt
ground black pepper
Preheat oven to 375. Mix the soup, sour cream, onion, half of the cheese, garlic salt and pepper in a large bowl. Stir in potatoes, and place in a 9x13 baking dish. Sprinkle remaining cheese on top. Bake for 45 minutes or until cheese is golden.
Party Potatoes
1 bag frozen diced hashbrown potatoes
1 can cream of chicken soup
8 oz. sour cream
1/2 large onion, finely diced or grated
2 cups shredded cheddar, divided
1 tsp. garlic salt
ground black pepper
Preheat oven to 375. Mix the soup, sour cream, onion, half of the cheese, garlic salt and pepper in a large bowl. Stir in potatoes, and place in a 9x13 baking dish. Sprinkle remaining cheese on top. Bake for 45 minutes or until cheese is golden.
Comments
And just so you know, I'm totally making those party potatoes tomorrow for a cookout with my family! They look delicious.