Creamy Potato O'Brien Breakfast Casserole

We made this recipe for a brunch we catered 

this weekend and it was a huge hit!  

It was the first time I have used the Potatoes O'Brien containing onions and peppers--I believe it was much better than the traditional shredded potato casserole.  

Hope you enjoy!

Creamy Potato O'Brien Breakfast Casserole

1 bag Ore Ida Potatoes O'Brien, frozen

1 can cream of chicken soup

8 oz sour cream

8 oz shredded Mexican Cheese

salt & pepper to taste

In a large bowl, combine all the ingredients above; mixing well.  

Pour into 9 x 13 pan sprayed with non-stick cooking spray.  

Cover with foil and bake at 350 degrees for 45 minutes.  

Uncover and bake an additional 10-12 minutes 

until the casserole is slightly brown and bubbly. 

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The delicious yummy ingredients...

How great is this that you can just pour those 
frozen potatoes into a big bowl!

It's the little things in life...you know...:)

Add the cream of chicken soup..

Add the sour cream and stir until well combined...

Add some Morton's Nature Seasoning 
or just salt & pepper to taste...

Throw in the shredded cheese...

Pour the potatoes into your pan sprayed 
with non stick cooking spray...

Cover with foil and bake at 350 degrees for 45 minutes...

Uncover and bake an additional 10-15 minutes 
until brown and bubbly...

The potatoes are the first pan here...
I sadly forgot to take a closeup of them :(

Everyone raved about them...
Happy Bride and Happy Mother of the Bride makes me 
Happy Happy Happy!