Great Buffet Potatoes

[norgeway]

I found this in a old Church cookbook, they are wonderful.
2 pounds frozen French fries
1 tall can evaporated milk
1 stick butter
garlic salt to taste
2 cups shredded sharp cheddar cheese
Line a 9x13 pan with foil
put unthawed potatoes in pan, sprinkle with garlic salt,pour milk over top,sprinkle cheese over top then dot with butter, cover tightly with foil, bake at 400 for 45 minutes, believe it or not these are really good!

 

[washdaddy]

Here's a slightly different version also- POTATOES DELU

POTATOES DELUXE-

2# Frozen Hash Browns*, thawed 30 min
1 cup Diced Onion*
1 can Cream of Chicken soup, undiluted
1 stick Butter, melted
8 oz. Sharp Cheese, grated
1# carton Sour Cream
Salt & Pepper- to taste

In a large bowl, mix all ingredients together well.
Put into a 9x13x2 casserole/pan.
Bake @ 350 for 1 hour.

***If you wish, you may substitute a 1 large bag Hash Brown O'Brien in place of the regular hash browns and onion. Difference is the O'Briens have peppers and onions all ready in the mix. Still thaw for 30 min. before mixing with other items.

Eat and enjoy everyone!

This is a holiday favorite a couple times a year with my entire family. The pan is always empty by the time the meal is over.

And BTW, the Old Church Buffet recipe is going right into the recipe file!

 

[tomturbomatic]

Barfamente. Does this church offer discounts on food-related funerals? Talk about digging your grave with a serving spoon!

 

[mrb627]

The Phrase...

"To Die For!"

May have been coined from the recipe in this post.
But what a way to go, right?

Malcolm

 

[petek]

My problem with these sort of dishes is that I love them a lot..  and I'd seriously eat the whole thing myself in one sitting.  I have to be careful about not having them too often. 

 

[norgeway]

This recipe..

Came from one of the biggest , wealthiest Churches in Winston Salem NC, Centenary United Mehodist, their 1968 Cookbook is still sought after, its full of good old Southern things!

 

[perc-o-prince]

Yeah, so it ain't the best for ya.

But everything in moderation, right? I do like my guilty pleasures with food now and then, but I'm *usually* careful to make them guilty pleasures and not regular rotation!

Chuck

(Buffalo-style chicken wings are exempted from the preceding statement, understandably!)

 

[norgeway]

I dont worry

I know I need to drop a few pounds, but the one vice I have is food,!

 

[frigilux]

OK, is it bad that I didn't bat an eye at either of the recipes posted above? These butter, cheese, and sour cream-laden recipes are typical fare up here on the open prairie of rural Minnesota.

You should have a big piece of my rhubarb cake, for Christ's sake. The calorie count puts cheesecake to shame, LOL.

 

[appnut]

These types of recipes with frozen taters are great. But pure processed food. I at least want taters with skins on them so that there's more nutritional value and fiber. I only make something like this for church or something similar whereby I don't have any to take home.

 

[polkanut]

I posted my Hash Brown Supreme recipe in the "Holiday Recipe Thread 2010".  I'm attaching a link, and then scroll down to reply #8.  It's been a family favorite for as long as I can remember.

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?31497

 

[frigilux]

Bob-- You health nut, you! I try to make up for the processed food by eating a couple of handfuls of Fiber One cereal, occasionally to a somewhat startling effect, LOL.

Most everyone has their favorite recipe for this type of potato side dish, whether they're called Party Potatoes, Cheesy Potatoes, or Buffet Potatoes. Mine is similar to yours, Tim; different proportions of the same basic ingredients.

I once ate someone's Party Potatoes and they were absolutely awesome. When I commented on them to the host, she said, "Oh, thank God they're OK; I accidentally doubled the amount of butter." Should have known!

 

[xraytech]

I make the same potato casserole as Tim does, I just change mine up a bit and use a mix if cream of celery and cream of onion soups instead.

 

[toploader55]

Extra Credit Bob.

I have not eaten anything like the above in years. Although I know it's good, I think I would wake up in the morning without a body because it left overnight.

Sure. Mashed Taters with the skin on with some butter and Sour cream all mashed in. And maybe a little Bacon Crumble too. But don't think the system could handle all that Salt Laden Goodness !!!

 

[luxflairguy]

Frigilux:

the recipe looks good but there's NO mention of the potato's. Loads of S.C., soup but where are the potato's?

 

[frigilux]

Whoops! Add one 30-oz. bag of frozen hash browns, thawed.

I scrolled the ingredients column down to get the topping into the picture not realizing the most important ingredient had been cut off. Here's a scan of the hard copy.

Sorry about that, kids![this post was last edited: 3/27/2015-21:57]

 

[luxflairguy]

THANKS! I'm going to make this for Easter! Greg

 

[washdaddy]

Just as an FYI-

Being one of the posters of a recipe variation on here I didn't realize that there was going to be such an uproar.

Everyone knows that things are to be eaten in moderation and that portion control is the key of course.

It's not like this dish is made all the time and devoured in one sitting by one person all the time. It's only made once or twice a year and those that choose get to enjoy a little indulgence. The key is balancing out the good with the bad.

We've all been there after the meal is over and we think-
"OH MY GOD, I CAN'T BELIEVE I ATE ALL THAT!" meaning all the different wonderful dishes that were made by family & friends and we loosen our belts, and take a little blissful nap someplace. And for some, afterwards, maybe you wake back up and go, "Okay, now where is the desert?" LOL

 

[toploader55]

Oh Rick,
Not an uproar.

Believe me I am the first one in line for a plate of Tuna Noodle Casserole especially with Potato Chip Topping or Crust.

It's just that I've been really watching what I eat 98 % of the time due to health issues. And some of that gooey lusciousness makes me think if I could ever eat that again after the absence of that style of cooking for some time now.

I make a "Deconstructed" Lasagna that's killer. It's all the Lasagna Ingredients only assembled with Rotelli or Fusilli Pasta and use Bolognese and Marinara for the sauces when "Building it" in the pan.