- 4 cups Dehydrated Hashbrown Potatoes
- 1 10-oz. can Cream of Chicken Soup OR 1/2 batch Cream of “Chicken” Soup
- 2 cups Yogurt
- 2 Tablespoons Dehydrated Onion
- 2 Tablespoons Chives
- 1 1/4 cups Milk
- 2 cups Freeze Dried Cheddar Cheese
Preheat oven to 350℉. In a small bowl place cheese. Cover with water to hydrate completely. Drain off extra water. Set aside.Meanwhile: Place Potatoes in a pot of boiling water. Boil for 10 minutes. Drain off water. Combine Soup, Yogurt, Onion, Chives and Milk. Stir in Potatoes and 1 1/2 cups of the cheese. Spread in 9×13 baking pan. Sprinkle remaining cheese on top. Bake 45 minutes to 1 hour.
Note: I usually “eye-ball” the amounts of milk and cheese. So the amount I actually put in of both ingredients may be slightly more. Enough milk to make it moist, but not soupy and enough cheese to please the cheese eaters in the family.
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