Cheesy Potatoes


  • Frozen Shredded Hashbrowns (1-2 bags)
  • 1/2 cup sour cream
  • 2 cans cream of chicken soup
  • 1/2 diced onion
  • garlic
  • Todd’s DIRT
  • Shredded Cheese (Cheddar works best)
  • Corn Flakes or French’s Fried Onions


  • Preheat oven to 375
  • Combine DIRT, onion, garlic, cheese, sour cream and soup in large bowl – stir until mixed
    • For added variety, you could also add in cubed ham, bacon, or anything else that sounds delicious
  • Place mixture in 9×13 pan
  • Cover with more cheese
  • Place crushed cornflakes or french’s fried onions on top
    • Mix crushed cornflakes with melted butter in a ziploc bag – shake and place over top of the potato mixture.
  • Cover with foil and bake for 30 – 45 minutes
  • Remove foil and let top brown
  • Let rest for a few minutes, then enjoy!
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