Ditalini made this casserole for our neighborhood 4th of July brunch last year, and everyone loved it. She made it again this year, but it was not the only potato & cheese casserole at the brunch: several neighbors prepared variations of it, so there was plenty to go around. Call me prejudiced, but Ditalini’s was the tastiest, and I think it’s because she uses unfashionably cheap and unhealthy ingredients. I’m talkin’ about Cheez Whiz® here … c’mon, you know you love it!
2 lbs frozen hash brown potatoes
8 oz Cheez Whiz
8 oz sour cream
1 can condensed cream of chicken soup
1 stick butter
1 bunch green onions, chopped
6 slices bacon, cooked & crumbled
salt & pepper to taste
Mix sour cream, butter, soup, and Cheez Whiz in saucepan, heat on low until melted. Fry bacon and set aside. Grease an 11″ by 13″ casserole with butter. Spread potatoes & green onions in casserole. Pour sauce mixture over top, cover with foil, bake at 350° for 35-45 minutes. When ready, spread crumbled bacon over top as garnish.