Horseradish Cheesy Potatoes

Horseradish Cheesy Potatoes


1 20oz package of shredded uncooked hashbrowns (we used Simply Potatoes)
1 can (10.75 oz) cream of chicken soup
2 cups shredded Monterey cheddar shredded cheese
1/2 cup sour cream
1/4 cup Beano’s Horseradish sauce
1/4 cup chopped onion
1/4 cup (for potato mixture) & 2 Tablespoons (for topping) melted butter
1 cup panko bread crumbs


  • Heat oven to 350 degrees F. Spray 2 quart baking dish with cooking spray
  • Combine all ingredients except for the toppings (2T butter & panko)
  • Mix the butter and panko bread crumbs in a separate dish until combined
  • Spread the potato mixture into baking dish and add topping
  • Bake 45 minutes or until hashbrowns are tender