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Yummy Potatoes (5/12/2006)

Yummy Potatoes (5/12/2006)

Yummy Potatoes

This recipe can be made either in the over, or in a crock-pot.
The oven version will be crisper. You may also substitute lite/low fat sour cream, reduced sodium chicken soup, margarine or butter substitutes too. I'd leave the cheese and hash browns alone, somethings you just can't substitute.

1 can Cream of Chicken Soup
1/2 stick or 2 oz. butter or margarine (softened)
1 16 oz. Container of Sour Cream
1 pkg. Frozen Southern Style Hash browns
8 oz. (2 cups) Shredded Cheddar Cheese
1 can French's Fried Onions (buy the large can and use half in the mixture and then the other half goes on top after cooking)

Preheat oven to 350-degrees. In a large mixing bowl, combine soup, butter or margarine, sour cream, hash browns, cheddar cheese and 1/2 can of the French's fried onions. For the oven, spray 9 x 13 inch baking dish with cooking spray. Add potato mixture and even out. Bake uncovered for 45 minutes. Add remainder of the fried onions and return to the over for another 30 minutes. Serve hot.

For the slow cooker, simply combine ingredients as above in a slow cooker and cover and cook on low for 4-6 hours. Then top with 1/2 can fried onions, and, with cover removed, let warm up about 15-30 minutes. Serve.

If you need to double the recipe for large gatherings, make sure you use at least a 5-quart crock. You'll need it. And, you can just mix everything together in the crock and plug it in and away you go. Enjoy!

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