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Categories:Viewed: 4 - Published at: 3 years ago
Ingredients
- 2 lb. frozen hash brown potatoes
- 1 can mushroom soup (undiluted)
- 1 pt. (16 oz.) sour cream
- 1 1/2 c. grated Cheddar cheese
- salt and pepper to taste
- 1/3 c. finely chopped onion
Method
- Thaw
- hash brown potatoes just enough to separate.
- Mix all ingredients
- together
- and put into a buttered casserole. Dot with butter.
- Bake
- 1/2
- to 2 hours at 350°.
- Time of preparation: 15 minutes.
- Serves 10 to 12.