Drew’s Top Secret Cheesy Potatoes

Last week, my sister texted me and told me to bring my cheesy potatoes to Easter. Again. The deliciously and insanely easy dish has become my "schtick"; my "thing"; pretty much the only thing I'm allowed to bring as a dish to pass.

"What's so great about YOUR potatoes, Drew?!", you ask. Honestly, if I told you, I'd have to kill you. Haha, just kidding. Why don't you make them yourself and see how tasty and num-num-in-your-tum they can be? Here's the recipe, yo!

1- 2lb bag of diced frozen hashbrowns. Leave these suckers out for about 15 or 20 minutes before you make it and they are much easier to stir.

1 small container of sour cream. You know, the baby size.Maybe 8 ounces?

1 can cream of anything soup. I used cream of mushroom with roasted garlic yesterday, but that's because I was feeling fancy. You can use cream of chicken, cream of celery, whatevs.

2 bags of cheese. The regular size. I use colby jack usually but anything can work as long as it's not mexican flavored or italian four cheese. That might be weird.

1 cup of milk

1 pack of REAL BACON pieces. NOT BACON BITS. Yuck.

Okay, so take your casserole pan and either spray cooking spray in it or rub it down with butter. Mix all ingredients in a big bowl besides about half of one bag of cheese. After you scrape the soup out, fill up the can about 3/4's of the way with milk. Place mixture in dish and add some pepper. Then sprinkle the rest of the cheese on top. Bake at about 400 degrees for about an hour. WATCH YOUR POTATOES. You want the top to be nicely toasted but not burnt. Serve immediately for din din or just eat them by themselves.

ENJOY! And if you make these, but a little but different, let me know! I'm always looking for ways to make my taters tastier!