Cheesey Crest Potatoes
Cheesey Crest Potatoes
Cheesey Crest Potatoes is one of my favorite dishes to bring to a church potluck, Fellowship Dinner as my pastor husband Ray calls them, he says, “Christians don’t have luck.” Anyway you can’t mess up this dish, it sure fits the bill for a great side to any meat, I especially like it with ham. I have had people request the Cheesey Crest Potatoes for a church dinner and because it is so easy to make I am happy to oblige.
I received this recipe from a dear friend over 30 years ago and I have used it countless times and am delighted to pass it on to others, I am hoping that years from now my great grandchildren will still be making Cheesey Crest Potatoes as one of their side dishes. I am a big person on tradition and that is one of mine using recipes that have been passed along through generations, I sure wish I had some of those recipes of my grandparents.
The many recipes using potatoes is endless, as I mentioned in an earlier post my husband and I pretty much lived on potatoes and hamburger for like 5 months after he was done serving in the Army, he still enjoys his potatoes, his favorite way to cook potatoes is frying them in a good cast iron pan.
Lodge Cast Iron: http://www.lodgemfg.com/
Enjoy the Cheesey Crest Potatoes side dish!
Start by preheating your oven at 350 degrees, then put 1/2 stick of butter in your 9 X 13 pan and stick it in the warmed up oven, once melted place hash brown potatoes in pan.
Then mix together soups and sour cream, pour over potatoes.
Then add cheese and melt 1/4 stick (2 Tbsps) of butter, mix the corn flakes with the butter and place on top of the cheese.
And it is ready for the oven, bake 1 hour.
- 1 32 oz. Diced Hash Browns
- 1 Can of Cream of Chicken
- 1 Can of Cream of Celery
- 1 Cup of Sour Cream
- 3/4 stick of Butter/Margarine (which ever one you prefer).
- 1 Cup Shredded Cheese (American or Cheddar), (I always use Cheddar)
- 2 Cups Corn Flakes
- Spread 1/2 stick of butter/margarine in a 9 X 13 pan.
- Add potatoes to pan with melted butter/margarine.
- Mix soups with sour cream & pour over potatoes in pan.
- Sprinkle shredded cheese over top of soup/sour cream mixture.
- Melt 1/4 butter/margarine and mix with 2 cups corn flakes. Spread over top.
- Bake for 1 hour.