Cheesy Potato Casserole

oooohhhhhh good question!!! i personally would boil them BEFORE I put them in the casserole to be cooked....I would not completely boil them - just get them somewhat soft...so they don't dissolve in the casserole.

GOOD LUCK!!

I think if you used fresh uncooked potatos, it would need to cook longer and possibly need to add a little more milk/sour cream to make it so it doesn't dry out.

I use the Orieda brand w/ peppers and onions in them already. I also use cream of celery and cream of chicken, just because I don't like cream of mushroom and you never know if someone is allergic to them.

I suppose you could do it with fresh potatoes, but why would you want to? That's A LOT of potatoes to peel and dice, and potatoes oxidize fairly quickly so some of them may turn an off color. I always do mine with the diced frozen plain hashbrowns. I usually double or triple the recipe for large parties, and put it in one of those larger aluminum roasting pans. If you'd like my recipe just let me know!

if you have the frozen potatoes, I would use them...

please post the recipe - this sounds GREAT!!!

When I make cheesy potatoes, I peel and slice enough potatoes to fill a 9 X 13 about 2/3 full. Then sprinkle with salt and pepper. In a large bowl, mix 1 can cream of chicken soup, 1 can cheddar cheese soup, about 1 and 1/2 soup cans of milk and 1 cup of shredded cheddar cheese, pour over the potatoes and stir in. Bake at 350 for about 1 hour then sprinkle more cheese over the top and bake an additional 15 minutes. Poke the potatoes to make sure they are cooked. You can also add brocolli, spinach, onions, chicken, turkey or ham to it. Trick it up and make it your own.

This recipe also works pretty well in a crockpot, although they come out a little mushier.

Try 1 can cream of celery and 1 can cream of potato, sour cream, chopped onion, bag of shredded cheddar cheese, and diced potatoes. I always sprinkle paprika on top and it turns out AWESOME! So unbelievably delicious.

I am sure you could use fresh potatoes. I always use the bag of frozen shredded hashbrowns.

Yum, I want some now!

I usually use frozen shredded hashbrowns, and I started thawing them in the microwave after I decided they weren't soft enough. I make mine with cheddar cheese, sour cream, and cream of chicken soup.

I bet using fresh potatoes would be really good, I would boil them until they were soft but still firm enough to not fall apart. It wouldn't be too bad, I make giant batches of potato salad and it doesn't take too long to cut up all the potatoes. I don't peel them, though, and I dice them after boiling them, which is easier and they don't turn brown! :-)

There is a recipe on the back of the (not frozen) hash brown potatoes called Simply Potatoes found in the refrigerator section of your store. I believe it's called "Cheesy Potato Cassarole or Cheesy Potato Hash Browns" if I remember right. I think it has not only cheese but sour cream as well. Sorry, can't remember what all is in it. It does sound great though and I have been wanting to try it for sometime but just haven't yet. Good luck in finding what your looking for! :) They also have diced fresh potatoes as well and they have already been par boiled too so they are soft.

Here is the recipe using hashbrowns if anyone wants it. I've heard some people call this dish "Funeral Dinner Potatoes". I always use the frozen hashbrowns but let them thaw in the fridge for a few days. They always turn out great...and the leftovers are really good too. I live at a high elevation and everytime I use raw potatoes in a dish, I partially cook them prior to adding them to a dish to ensure that they get done. Using the frozen hashbrown cuts out a few steps.

Sour Cream Cheesy Potatoes

2 lbs frozen hash browns, thawed
1 cup butter, divided
1 can cream of chicken or mushroom soup
8 oz. grated cheddar cheese
1 pt. sour cream
1 tsp. salt
dash of garlic salt
½ c. chopped onion
2 c. cornflakes

Preheat oven to 350 degrees. Melt one stick of butter and combine with hash browns, soup, cheese, sour cream salt, garlic salt and onion. Mix well and place in a greased 9 x 13 inch baking dish. Melt the remaining butter and mix with the cornflakes. Sprinkle over the top and bake for 1 hour and 15 minutes.

This recipe can be tripled and placed in a large aluminum pan (buffet size) to serve about 50 people. We do this for many dinners at church and school and they are always so popular.

I know this is with frozen hasbrowns but it is great. You take 2 of the frozen shreaded hasbrowns and a can of Rago alfrado. Mix with some sharp cheeder cheese and I put a little seasoning. Pepper, and cyane then bake for 350about 30 mins. Supper simple.

If you thaw them really well, they will be perfect. I know exactly what you mean. My in laws have made it and theirs is sometimes still crunchy.

Yes, using fresh will make it bake faster. I use Cream of Chicken soup, sour cream, green onions, cheddar cheese (shredded) and frozen hash browns but I have made them with fresh diced before and it turned out great. When the potatoes are done I crush up potatoe chips on the top. Good Luck

Definitely easier with the frozen ones! No need to re-invent that wheel! haha

I make these in my crock pot. Combine grated sharp cheddar cheese, sour cream, salt, Minced green onions, pepper and potatoes in crockpot. Simple AND yummy!

Hash brown potato bake!

2 lb. bag of hash browns, the cubed style
1 can of cream of chicken soup
1 pint sour cream
1 cup chopped onion (optional)
1 stick of butter
1 brick sharp cheddar, shredded
salt/pepper to flavor

Mix everything together and put in oven safe dish. Bake @ 350 degrees for 45 minutes to an hour.