Cheesy Hashbrowns

I mentioned before that my hubby isn’t fond of me using sour cream in our food.  Have you ever tried to find a cheesy hashbrown recipe (that actually tasted good) that didn’t require a tub of sour cream or mayonnaise?!  It’s actually pretty challenging.  I’m hear to say that I finally found one on Money Saving Mom!  And boy is it good!  This recipe requires very little prep time, bakes for about an hour, and is delicious every time.  It’s super cheesy though, so if you can’t handle the cheese, make sure you hold back a little with the amounts.

Cheesy HashbrownsCheesy Hashbrown Potatoes

  • 2 pound bag frozen hashbrowns
  • 2 cups shredded cheddar
  • 2 cups whole milk
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • shredded parmesan cheese

Preheat oven to 350 degrees.  Heat milk, butter, salt, and pepper until melted (microwave works fine).  While your milk mixture is melting, grease a 9 x 13″ pan, dump your hashbrowns and cheddar in and stir to combine.  Pour your milk mixture over the hashbrowns and top with parmesan cheese.  Bake, uncovered for 50-60 minutes or until cheese is browned.  Serve alongside these Philly Cheesesteak Loose Meat Sandwiches!

Cheesy Hashbrowns

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