Cheesy Potato Casserole Supreme

I got this recipe from a Betty Crocker cookbook and put my own spin on it. It was REALLY good. One of the household members described it as "cheesy potatoes in awesomeness". It originally calls for 1 can of cream of chicken soup but I replaced it with 1 can of cheddar cheese sauce. And I also added chopped Quorn Chik'n Tenders.

Prep: 15 min; Bake: 50 min

1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10 3/4-ounce) can cheddar cheese sauce
1 (8-ounce) container sour cream
1/2 cup milk
1/4 teaspoon pepper
1 (30-ounce) package frozen shredded hash brown potatoes (I used O'brien potatoes)
8 medium green onions, sliced (1/2 cup) (I omitted the green onions since I used the O'brien potatoes)
1 cup shredded cheddar cheese (4 ounces)
1 1/2 cup of diced cooked chicken or Quorn Chik'n Tenders (optional)

Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Mix soups, sour cream, milk and pepper in very large bowl. Stir in potatoes and onions. Spoon into baking dish. Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes or until golden brown on top and bubbly around edges.

Notes: You could also add chopped broccoli or carrots or other veggies to sneak veggies into your kids' dinner. I would recommend making this with frozen O'Brien potatoes since it has onions and bell peppers already added. It adds great flavor and color to the dish and saves you an extra step!

NUTRITION FACTS: 1 Serving:; Calories 325 (Calories from Fat 135); Fat 15g (Saturated 8g); Cholesterol 40mg; Sodium 1,060mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 9g % DAILY VALUE:; Vitamin A 10%; Vitamin C 10%; Calcium 16%; Iron 6% DIET EXCHANGES:; 2 Starch; 2 Vegetable; 3 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.