Wednesday, February 15, 2012

Smokey Potato Bake

Pay no attention to that hole on the left side of the casserole...that's where I tested to make sure they were heated through...and I enjoyed every second of it!

Hey you not even think about NOT making these potatoes. They are fan-tab-u-lous! Seriously...sometimes I wonder how something so simple can taste so good. I served them with ham but they would probably work well as a midnight snack too or say in place of a birthday cake;) NEED to make these.

All you need is:

1 32 oz. package of southern style hash browns.
1 can of cream of mushroom soup
1 cup of sour cream
2 cups of 4-cheese Mexican blend cheese (you could use whatever you like)
About 4 drops of liquid smoke
2-4 Tab. of melted butter (for good measure)

Set aside about 1/2 cup of cheese to sprinkle on top.

Grease a casserole dish (make sure it's big enough to hold all the hash browns). In a bowl combine the soup, sour cream, cheese and liquid smoke. Place half of the hash browns in the pan. Spread half of the cheese mixture over the the top. Repeat again (potato, cheese mixture). Sprinkle remaining cheese over the top. Drizzle melted butter over all and sprinkle with salt and pepper. Bake at 350 for 45-60 minutes until bubbly and heated through (I checked to be sure). You can cover loosely with foil so the top doesn't get too brown, but I didn't have any problems with my oven.

Try to share some with your family:)

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