Cheesy Potato Bake
This dish is one of the easiest/cheesiest things you can make. Tomorrow I have a potluck at work and this is perfect. 10 minutes of prep time and 35 minutes of cooking and everyone is happy!
Let’s Get Started
Start out by pre-heating your oven to 450. Into a large bowl add a can of cream of chicken soup, 16 ounces of sour cream, 1/2 to 1 tablespoon of garlic powder, and 1/2 to 1 tablespoon of Badia Complete Seasoning. mix all of these together.
Next stir in 2 cups of cheddar cheese. Mild, medium, or sharp will all work fine so it’s your choice.
To this I add in a 32 ounce package of southern style frozen hash browns (those are the square cut ones). Using a large spoon or spatula fold until evenly mixed.
Pour this mixture into a 9″x13″ glass casserole dish and spread around until even. You can spray the dish with a light coat of non-stick or oil before you pour the mixture in but it’s usually not necessary.
Generously sprinkle Badia on top of mixture
Then evenly distribute a stick of butter on top that’s been cut into small pieces.
Optionally before you put the casserole dish into the oven you can lightly sprinkle on about a cup of any cheese you’d like. Here I’m using a Colby and Monterey Jack mix.
Now place the dish in the oven and cook for 35 minutes or until a nice golden brown.
Allow to cool for about 15 minutes to a half hour.