Pasta, Potatoes and Rice

Annette’s Au Gratin Potatoes


5lb bag of russet potatoes
1 bag of frozen hash browns
1 stick (1/2 cup) butter
2 cans of cheddar cheese soup
8-12 oz sour cream


Boil potatoes, allow to cool. Peel, cut into cubes.

In a small saucepan, melt butter. Mix in cheddar cheese soup. Fold in sour cream.

Grease 1-2 large baking dishes. Add potatoes and hash browns. Pour cheese mixture over potatoes.

Bake at 350 degrees for 30 to 45 minutes.