We made a fancy breakfast last Sunday. Karalee made Eric’s Potatoes and Charles made an egg soufflé. The soufflé is coming soon, but in the mean time, here’s the recipe for Eric’s Potatoes.
1 package savory Cheese Ball mix
10. 75 oz can cream of celery soup
8 oz Sour Cream
1/2 cup Milk
26 oz bag Frozen shredded hash brown pototoes
2 1/2 cups shredded smoked Gouda Cheese or other cheese
2 Tbsp melted butter
Combine first 4 ingredients, set aside.
Combine shredded Cheese and hashbrowns
Combine all together, spread into a greased 9×11 baking dish
Pour melted butter over the top.
Bake in a preheated 350 degree oven for 1 hour.
ENJOY!! you can freeze before or after baking.