Cheesy Potatoes

This is a favorite side dish in our house...we make it all the time!
You can see a picture of these on the plate in the post below of the French Dip.

Ingredients:
1 Bag Hash Browns
1 can Cream of Mushroom
1 stick butter (melted)
1 small container AE French Onion Dip (I think it's 8 oz)
2 cups shredded cheddar cheese

Mix together the Cream of Mushroom, melted butter, French Onion Dip and shredded cheddar cheese. In 9x13 greased baking dish, layer 1/2 of the bag of hash browns. On top of that, layer 1/2 of the cheese mixture and then the remaining hash browns and on top, the remaining cheese mixture. Cover and bake for 45 minutes in a 350 degree oven. Uncover and bake 15 more minutes.

French Dip

Ingredients:
3 lb arm roast trimmed
2 cups water
1/2 cup soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
pepper
8 French Rolls split
(I also use Swiss Cheese on the sandwiches)

Put your roast in a crock pot and add water, soy sauce and seasonings. Cover and cook 5-6 hours or until roast is tender. Remove meat from broth and shred with forks. Strain the broth and skim off the fat and pour in cups to dip the sandwiches. I toast the rolls and then put the meat and cheese on them and put them back in the oven for 3-5 minutes to melt the cheese.

(I served this with cheesy potatoes...I will post that recipe soon)

This was AMAZING and super easy!!! This is one of Sean's favorite meals I make.