EaglesNest Report post Posted April 1, 2009 CHEESY POTATOES 2 pounds frozen cubed hash brown potatoes O'brien, thawed Melt together: 1 stick butter or margarine 2 cans cream of mushroom soup 16 oz. sour cream 12 oz Velveeta cheese Stir together the thawed potatoes and the melted creamed mixture. Pour into a greased 9x13 baking pan. Top with corn flakes and drizzle with a little more melted butter. Bake at 350* for 30-40 minutes or until hot and bubbly. ****I have also put these potatoes in a crockpot on low for 4 hours and they turned out great. That is a nice way to fix them camping so you don't have to stay with the oven. Good for a potluck! Share this post Link to post Share on other sites
