Marvelous Recipes

Almost anything “potatoes” is a hit with my family. This recipe can be served as a side with any meat choice or it can be a complete meal by adding 2 cups chopped fully cooked ham. Either way, it will be delicious!

1 (10-3/4 oz) can condensed cream of mushroom soup
1 (8 oz) container sour cream
1/2 cup butter or margarine, melted
1 (32 oz) package frozen Southern-style hash brown potatoes
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup French fried onions

1. In a very large mixing bowl, combine all the ingredients except the French fried onions; blend well.

2. Transfer mixture to an ungreased 13×9-inch shallow baking dish.

3. Bake at 350 degrees F for 30 minutes; sprinkle with the French fried onions and bake an additional 15 minutes or until hot and onions are golden brown. Makes 8 servings.

Emily

Your family is sure to enjoy this spicy and tasty meat-and-potato dish!

1-1/2 pounds boneless skinless chicken breast, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
3/4 cup shredded Cheddar cheese
1 (10 oz) can condensed cream of celery soup
1/4 cup chopped sweet onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely crushed corn flakes
2 tablespoons butter or margarine, melted

1. In a medium bowl, stir together chicken strips and wing sauce to coat; set aside.

2. In a large bowl, stir together the potatoes, ranch dressing, cheese, soup, onion, salt and pepper; blend well. Spoon into a 13×9-inch baking dish sprayed with cooking spray. Arrange chicken strips over potato mixture.

3. In a small bowl, combine crushed corn flakes and butter or margarine. Sprinkle over chicken strips.

4. Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake 20 to 25 minutes longer or until the potatoes are tender and chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings.

Emily