Has these at my grandson's baptism party and boy were they good! If it's been posted before, I'm sorry for the repeat.

OK, here is the recipe for "cheesy potatoes"

2 pound pkg. frozen hash browns
1/2 cup butter-melted
1 - 16 OZ. French onion dip
1 can broccoli & cheese soup
1/4 cup chopped onion
8 OZ. shredded sharp cheddar cheese

mix butter, dip, soup, onion and cheese, stir in frozen hash browns.

spread evenly into a 9" X 13"

Bake at 350 for 2 hours or until golden brown.

Hope they like it!

Looks good Ellie...a little rich, but good!

For sure HP, that's why I only had one small helping

I am thinking about bringing them to dinner Thanksgiving day though....just one more starchy dish to fatten us all up for Christmas

Sounds delicious.

Hmmmmmmmmm sounds VERY GOOD...I think I gained 5 lbs just readin' the recipe

wonder what would happen if you skipped the butter, and reduced the onion dip and used bacon bits instead?

Rachel Ray was making these last night on her show for a change of pace for Thanksgiving Dinner.

Might be too dry Mousie.
Try low fat dip or fat free and use the heart smart margarine in place of butter maybe. Hmmm maybe I will try that. It sounds so yummy.

I rarely follow a recipe letter for letter, it's too much fun to be creative and play with the flavors.

2 hours? That seems a really long time. I think Im going to try this on Thanksgiving!

I was wondering too.... 2 hours seems like a long time.... did anyone make it yesterday?? and did it take 2 hours?Also do you bake it covered or uncovered? I would like to know because I am making it tomorrow for my families T-day dinner

You can also use cream of chicken soup instead of broccoli, forget the dip, and just add sour cream. Bake for one hour, uncovered.

Considering we are having Ham for dinner i don't want to use chicken soup....also I will like the zing the dip would add instead of the plain sour cream. But thanks for the help anyways

Well..... I made it and it came out GREAT.... I baked it for 2 hours at 350 degreess and it came out nice.... HOly crap...it was a 9x13 pan and it was gone in MINUTES.... everyone loved it including the kids (surprised)

Thanks again Ellie for posting this.... I am not a big fan of AuGratin Potatoes and this is a nice tasty alternative!

Thanks for the "feed back" Scottie....I will definitely use this next week for a church event. really 2 hours??? I thought Ellie had ammended it to 1 hour?

There is alot of *liquid* in this recipe so it needs time to cook down...... I cooked it uncovered for 2 hours and it was the perfect consistency...not to soupy and not too dry... and to my surprise the top didn't burn either... I start checking mine at the 1 hour point and it was still soupy... then every 15 minutes after that.

Fantastic...thanks for the tip. I'll remember that...having no leftovers I'm sure you dont' know how well it reheats...but...anybody? I'll have to make it the day before.

Actually I had to re-heat it when I got to my sisters.... and it was fine! didn't dry it out.... Also it might taste BETTER being made the night befre...it will give a chance for the flavors to *gel*

Thanks...that's what I was thinking, too. That and the fact that I really just didn't want to have to get up THAT early on a Sunday.