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This is a quick and easy side dish for potlucks or dinner.

And it's flexible .. add chopped onions, diced ham or chicken, sliced mushrooms, use a different soup: cream of chicken or mushroom, or whatever you fancy.

Make it your go-to leftover dish!

Potluck Potatoes   Basic recipe

Ingredients:       1 bag (32 oz.) frozen cubed hash brown potatoes       2 cans (10 3/4 oz each) cream of potato soup       1 bag (8 oz) shredded cheddar cheese       1 large (16 oz) sour cream       Parmesan cheese Recipe: Combine the soup, shredded cheese, and sour cream. Add half of the frozen potatoes and mix them in quickly. They will try to freeze the other ingredients, so let it sit for a few minutes to thaw out a bit. Add the rest of the potatoes and stir quickly. * If you decide to thaw your potatoes before adding them to the mix, you will need to adjust your cooking time. Probably about 10 minutes less. Pour the potato mixture into a greased casserole dish. Top with parmesan cheese (to taste). Bake at 375 for 45 minutes. Then at 425 until brown (approximately 20 minutes).

Variations:

• Instead of cream of potato soup, use cream of chicken or mushroom. I wonder what it would take like with tomato soup ...
• Mix in one envelope of Lipton Onion Recipe Soup & Dip Mix with the sour cream before mixing it into the other ingredients
• Add chopped onions, sliced mushrooms, or the vegatable(s) of your choice.
• Top with 2 cups Corn Flakes, crushed and mixed with 1/2 cup melted butter instead of Parmesan cheese.
• Make it a main dish by adding diced ham or chicken.
  • We added a 15 oz package of shreaded chicken when mixing all the ingredients. It turned out well.