Cheese Potatoes

4 ingredients
4 steps

Ingredients

  • 2 lb. bag chunk-style hashbrowns
  • 1/2 c. butter or margarine, melted
  • 2 cans cream of potato soup (cream of mushroom also works)
  • 1 lb. Velveeta cheese, cubed

Directions

  1. 1
    Pour hashbrowns into 13 x 9-inch baking dish.
  2. 2
    Pour melted butter over top of potato.
  3. 3
    In saucepan, stir undiluted soup with cheese over low heat until melted.
  4. 4
    Pour soup mixture over potato. Bake in 350° oven 40 to 60 minutes until browned.

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