Cheesy Potato Casserole

This Cheesy Potato Casserole is an easy and delicious side dish to prepare.  It uses the convenience of prepared shredded potatoes. I did use a block of Michigan Colby Cheese that I shredded myself but that took less than 5 minutes.

I really like the mild flavor the colby cheese adds to this casserole.  Colby cheese seems to be readily available in local stores here, but if you can’t find it substitute with a mild cheddar.

This Cheesy Potato Casserole is now my favorite way to prepare cheesy potatoes for family gatherings.

Cheesy Potato Casserole

  • Servings: 6
  • Difficulty: easy
  • Print

1 package Simply Potatoes Shredded Hash Browns ® (20 ounces size)

Colby cheese, (8 ounces), shredded and divided
3/4 cup heavy cream
1 cup sour cream (8 ounces)
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon pepper

Preheat the oven to 350 degrees F.

Spray a 2 quart baking dish with nonstick cooking spray.  Set aside.

Reserve about 1/4 of the colby cheese for the topping.

In a large bowl combine all of the hash brown ingredients except the reserved cheese; mix well.  Spread the mixture into the prepared baking dish.

Sprinkle the reserved cheese evenly over the hash browns.  Bake 45 minutes or until hash browns are tender.

It seems we just get a handle on one world crisis than another one unfolds.  This time the invasion of Ukraine.  The World Central Kitchen founded by Chef Jose Andres is on the ground in Ukraine and in nearby border towns feeding thousands of people since the crisis started.  A big thank you to this wonderful humanitarian and his workers.  For more information see this article on World Central Kitchen in Ukraine.

Below is a photo of a small hawk that was in my backyard a couple of weeks ago.







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