Savory

Cheesy Potatoes

Name: Cheesy Potatoes
Yield: 12-14 servings
Ingredients: 1 can (10.5 ounces) cream of potato soup; 1 can (10.75 ounces) cheddar cheese soup; 1 package (8 ounces) pasteurized cheese product, cubed; 1 cup sour cream; 2/3 cup chopped green onions, divided; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 package (32 ounces) frozen diced potatoes; 1 package (16 ounces) ham steaks, diced; 1 cup shredded cheddar cheese

No brunch is complete without cheesy potatoes! Made using a combination of potato and cheese soups, these Cheesy Brunch Potatoes are light, fluffy and oh so delicious! Serve them alongside a homemade biscuit or a few slices of avocado for a tasty addition to any early morning party.

Skill Level:: Beginner

Yield:: 12-14 servings

Ingredients

1 can (10.5 ounces) cream of potato soup
1 can (10.75 ounces) cheddar cheese soup
1 package (8 ounces) pasteurized cheese product, cubed
1 cup sour cream
2/3 cup chopped green onions, divided
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 package (32 ounces) frozen diced potatoes
1 package (16 ounces) ham steaks, diced
1 cup shredded cheddar cheese

Instructions

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- Preheat oven to 350F. Prepare 13 in. x 9 in. pan with vegetable pan spray.
- In large bowl, stir together potato soup, cheese soup, cubed pasteurized cheese, sour cream, 1/3 cup green onions, smoked paprika, onion powder and garlic powder. Add frozen potatoes and ham; stir until coated. Spoon mixture into prepared pan; sprinkle with cheddar cheese.
- Bake 60-65 minutes or until casserole is heated through and bubbly. Cool on cooling grid 10 minutes; sprinkle with remaining 1/3 cup chopped green onions. Serve hot.

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