“Cheese is like life!”
Cheesy Potato Casserole
½ of a large box of hash browns/shredded potatoes
Salt and pepper to taste
8 cups hot water
2 large cans of Cream of Chicken soup
Four very large scoops of sour cream
2 small cans diced green chilis
LOTS of shredded cheese
Start your charcoals.
Fill the box of hash browns with boiling water and let set 15 minutes, then
Put the half the box of potatoes into a large Dutch oven pot. (For easier cleanup, use a Dutch oven pot liner.)
Mix in a separate bowl: Cream of Chicken soup, four very large scoops of sour cream, LOTS of shredded cheese and salt and pepper to taste.
Pour wet mix into the pot with the potatoes and mix thoroughly.
Add more cheese on top.
Put lid on the pot and put on coals for 40 minutes. One quarter of your coals should be on the bottom and three quarters of the coals should be on top.
After 15 minutes, turn the pot and the lid one quarter turn. Don’t touch the handle without a hot pad!
After 40 minutes, enjoy the bubbly gooyness of it all!
Next Friday: Classic baked beans!