Creamy Cheesy Potato Casserole
a.k.a. Three Onion Potato Casserole

Pat Tyler

(casserole, potatoes, onions, sour cream, cheddar, Mission Granbury, Timber Cove )

Creamy Cheesy Potato Casserole
Creamy Cheesy Potato Casserole

Yield: 24 servings

1 30-oz pkg Hash-brown Potatoes (12 C)
1 can cream of chicken soup
1 lg bunch green onions
¾ C chopped onions
½ C Dijon mustard
2 C sour cream
½ C nonfat milk
1 to 2 C cheddar or Jack cheese
1 sm can French Fried Onions


  1. Preheat oven to 350°
  2. Mix all ingredients together, except the French Fried Onions. Put into deep casserole.
  3. Bake oven for 50 minutes.
  4. Top with the French Fried Onions and bake another 10 minutes or until golden on top.
TIPS: Can be made ahead a couple of days. DO NOT bake until ready to use. Can also be frozen. Watch closely during last baking period, French Fried Onions char easily.

Hash-browns from scratch: Rinse potatoes, peel and shred. Soak in water for at least hour to remove starch. Drain and dry with paper towels. Saute in butter or oil until cooked to the point and set aside.