These easy-to-make creamy potatoes are sure to be a hit.
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1 (2-pound) package frozen Southern-style hash brown potatoes
1 small (1/2 cup) onion, chopped
1 small (1/2 cup) green or red bell pepper, chopped
1 (16-ounce) container (2 cups) sour cream
1 (10.75-ounce) can condensed cream of potato soup
8 (3/4-ounce) slices Land O Lakes® Deli American
1 cup dried bread crumbs
1/2 cup Land O Lakes® Butter melted
Heat oven to 325°F.
Combine all potato ingredients except cheese in bowl; mix well.
Spoon 2 cups potato mixture into buttered 13x9-inch baking dish; top with 4 slices cheese. Repeat layering with 2 cups potato mixture and 4 slices cheese; top with remaining potato mixture.
Combine all topping ingredients in bowl; sprinkle over potato mixture.
Bake 55-65 minutes or until potato mixture is bubbly and heated through.
- Southern-style hash browns are coarsely diced potatoes. Shredded hash brown potatoes can also be used in this recipe.
- Recipe can be made ahead and refrigerated for up to 2 days. Bring to room temperature before baking as directed.
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On the above comment about "Oven Hash Brown Potatoes"...
are they reducing the amount of sour cream to 1 cup instead of using 2 cups as stated in recipe and then doing ¾ cup sour cream and ¼ cup mayonnaise to equal 1 cup OR should this be 1½ cups sour cream and ½ cup mayonnaise to equal 2 cups?
Confused on the post... :)
I used Oreida's 'potatoes obrien' (has peppers and onions) so less steps to do.
Also good flavor. After trying the recipe, I think instead of 1 cup of sour cream, I
would use 3/4 c and 1/4 mayonnaise. Overall a good recipe and one that's hard to
find. Maybe it's a Midwest thing.
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