Ingredients Jump to Instructions ↓

  1. 1 Large Container of Chicken Broth

  2. 1 stick Butter Small container of Sour Cream Your favorite boxes hashbrowns or julienne potato es Chopped onion s or green onions to taste

  3. 1 can Cream of Mushroom Soup (I have used a can of Lipton's Cream of Sausage Gravy when I didn't have soup and it works just as well) Salt and Pepper Grated Cheese Dried Onion s For a good "Family" size order use two boxes of julieanne potatoes and double all ingredients except butter -

Instructions Jump to Ingredients ↑

  1. Preheat Oven to 350° Start by following the box recipe substituting the boiling water for boiling chicken broth. Some boxes say to use ½ cup of milk but I think this is what tends to make the potatoes to runny. After the chicken broth boils put the all the liquid mixture in a glass pan and bring to a boil. Add butter and sour cream and bring to a second boil. Add potatoes and bring to a boil. Then add grated cheese as desired on top and finally top with Dried Onions. Bake in 350° oven until browned - about 30 minutes.


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