This simple five ingredient casserole is so comforting and hearty for a cold night. To thaw the potatoes, I simply leave them in the fridge overnight before I want to make this casserole. When I made this last time, I added frozen baby peas.
Prep Time: 8 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 (24 ounce) package frozen shredded hash brown potatoes, thawed
- 1 (8 ounce) container sour cream
- 1 (10 ounce) jar Cheddar cheese pasta sauce or cream of potato soup
- 2 teaspoons dried chives
- 1-1/2 cups shredded Colby cheese
- 24 frozen precooked meatballs
- 1/2 cup shredded Colby cheese
Preparation:
Preheat oven to 350 degrees F. In large 13x9" glass baking dish, combine potatoes, sour cream, soup, and 1-1/2 cups cheese; mix until combined and well blended. Top with frozen meatballs. Cover with foil and bake for 40 minutes. Uncover casserole and bake for 25-35 minutes longer until casserole is bubbly and meatballs are crisp on top. Sprinkle with remaining cheese and bake for 5-10 minutes longer, until cheese is melted. Serves 8
