For Mother's Day I had a whole houseful of family. We did a picnic but because my mom loves potatoes I decided to do a potatoe dish besides the picnic "potatoe salad." I found a recipe for backed hash browns and tweaked it to suit me. They were delicious and everyone raved about them and at the end of the day, I had a huge potatoe salad that was nearly untouched and an empty oven baked potatoe pan. I loved it.
Oven Baked Potatoes
2 pd. bag of frozen Hashbrown potatoes - Because I don't buy frozen hashbrowns, I just grated potatoes, blanched them in hot water for a couple minutes then drained them in a collande- I used about 14 medium sized potatoes.
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
1 1/2 Cups Ready made garlic ALFREDO Sauce - (can use more if needed)
1 Cup Sour Cream
2 Cups Grated Cheddar Cheese
1 Pound Bacon - fried almost crisp then cut into 1 inch squares
[b] 3 Green Onions - chopped fine, tops of onions, too
1/2 CUBE butter - softened
DO NOT ADD SALT AS THE SOUPS AND SOUR CREAM ADDS SOME SALT TO THE DISH. IF MORE SALT IS NEEDED EACH PERSON CAN ADD IT AT THE TABLE.
Prepare a DEEP baking pan or casserole dish with sides about 4 or 5 inches tall. Spray the dish with PAM or grease with oil.
Mix the grated cheese, onions, bacon and Potatoes together and set aside.
Save some of the bacon squares to put on the top.
In a bowl mix the UNDILUTED soups, ALFREDO sauce, Sour Cream and butter together and mix well with a wire whip. Pour the soup mixture into the potato mixture and mix really well. Potatoes should be nice and moist. If more ALFREDO sauce is needed add it. Can also add a bit more Sour Cream if you desire. Pour into the prepared baking pan and bake covered for 40 minutes then remove the cover and continue baking for another 20 minutes. OVEN SET AT 350 degrees.
This was delicious and I will be making it often when I have a crowd coming.
Hope you all enjoy it.