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Carol’s Michigan Cheesy Potatoes w/ Potato Chips

Serves 15-20 (but that kinda’ goes without saying with Cheesy Potatoes!)


  • 2 pounds frozen hash browns, thawed 30 minutes
  • 1/2 cup butter or margerine
  • 1 pound sour cream
  • 8 ounces (plus) shredded cheese
  • 2 cans cream of chicken or mushroom soup
  • 1 cup chopped onions
  • 11/2 teaspoon salt
  • 1 teaspoon pepper
  • Crunched Potato Chips for sprinkling on top (although Carol says she never actually puts these on  …kind of a gilding the lily …)


Combine everything but potato chips in a 9-by-13 inch pan. Sprinkle potato chips on top. Bake at 375 degrees for 1 hour.