April 17, 2013

Sour Cream & Cheddar

Cheese Potato Bake

2 (2 lb) pkgs Frozen Hash Brown Potatoes, thawed (cubed, Southern style is best)
1 pint Sour Cream
2 c Grated Cheddar Cheese
2 cans Cream of Chicken Soup
1/4 c Margarine, melted
1/4 tsp Pepper
1 tsp Salt
1/2 c finely Chopped Onions
dash of Garlic Powder
Optional: 2 c Diced/Chopped Ham
1 c Cornflake crumbs
Mix all ingredients together. Press gently into ungreased 13x9 aluminum or glass pan. Sprinkle topping over all. Bake at 350 degrees for 1 hour. Do not cover.

If you use regular ingredients instead of low fat or non-fat, you will get the best flavor. It will taste like a baked potato with the works.