Sour Cream and Onion Party Potatoes
Sour Cream and Onion chips combined with diced hash browns in a cheesy French onion cream sauce.
Equipment
- 9×13" Rectangle baking dish
- Large mixing bowl
- Mixing spoon and/or spatula
- Non-stick spray
Ingredients
- 2 pound bag of frozen hash browns (diced not shredded)
- 15 ounce jar of French onion chip dip
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups crumbled Ruffles Sour Cream and Onion chips
- ¼ cup butter (melted)
Instructions
- Preheat oven to 350℉
- Prepare baking dish with non-stick spray
- In a large mixing bowl, combine the frozen hash browns, French onion chip dip, cream of chicken soup, half of the shredded cheese (1 cup), onion powder, and garlic powder. Mix until well combined.
- Pour the hash brown mixture into the baking dish.
- Spread the mixture evenly.
- Add the remaining 1 cup of shredded cheddar cheese on top. Feel free to add more if you like!
- Sprinkle the crumbled sour cream and onion chips on top. You can also add more than 2 ups of crumbled chips if desired.
- Drizzle the melted butter evenly over the baking dish.
- Bake for 1 hour or just before the chips get too brown (the chips will darken a little during the baking process).
- Serve warm, enjoy!
Notes
MAKE-AHEAD RECIPE:
This casserole can be made ahead of any party, potluck, BBQ, or gathering! Simply add everything to the baking dish except for the chips and butter. Cover and store in the refrigerator. When ready to cook, add the chips and butter and cook as usual.
STORAGE:
Store leftovers in a covered container for up to 3 days in the refrigerator.