Since yesterday was Mother’s Day (Happy Mother’s Day to all you moms and grandmas out there!), I thought today I’d share one of my mom’s much-loved sides today.
Everyone seems to have their own version of the ever-popular cheesy potato casserole, and this is my mom’s version.
My mom is best known for her perfect chocolate chip cookies (to the point where strangers came to our high school graduation parties because they heard her cookies were on the menu), but her cheesy potatoes are a close second. I remember shooting my friends strange looks across the dinner table as a kid when they’d politely ask my mom if she could share the recipe. What kind of 10-year-old makes that kind of request?!
Kids who really like my mom’s cooking, I guess. At the time, I didn’t realize that not every mom could or did cook, but my mom’s one of the best! I was lucky to grow up with a mom and two grandmas who were very familiar with their kitchens.
Though my mom won’t let me give away her secret cookie formula, she is happy to share this cheesy potato recipe.
The ingredient list is pretty basic, you can mix up the recipe without dirtying too many dishes, and it’s easy to serve to a crowd. Most casual family gatherings in my house find a pan of these potatoes in the buffet line, covered in foil to keep them warm until it’s time to eat.
Brianna-approved recipes containing cream-of-anything soup are few and far between, but this is one of them. The mushroom flavor is hidden among the melted butter, cheddar cheese, and creamy sour cream. You can certainly make your own soup to use in this recipe, but the canned stuff does the trick for me, and I love how quickly the whole thing comes together!
After mixing everything up, just spread it into a large baking dish and let it bake for an hour while you concentrate on other things. The whole thing is easy, cheesy, and super low-maintenance!
So to all the kids who requested a recipe…here it is. Hope this dish is as good as your 10-year-old selves remember it!
- 1 2-pound bag frozen hash browns, thawed
- 1/2 cup butter (1 stick), melted
- 1 tsp. salt
- Dash of pepper
- 1 can cream of mushroom soup
- 12 oz. light sour cream
- 2 cups shredded Colby Jack cheese
- 1 tsp. dried parsley
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients; mix well.
- Spread into a 9x13 baking dish with a spatula. Bake for 1 hour or until edges are lightly browned and crispy.
You can use any kind of cheese you like, but Colby Jack is a family favorite!