Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Fresh shredded hash brown potatoes (20 oz.) |
| 1 can | Cream of chicken soup |
| 8 ounces | Sour cream |
| 8 ounces | Shredded sharp cheddar cheese |
| 1 can | (4 oz) mushrooms, pieces and stems, drained |
| ¼ cup | Chopped green onions |
| ½ teaspoon | Seasoned salt |
Spray a 9 x 11 (or thereabouts) dish with cooking spray.
Mix all ingredients, except potatoes.
Layer ½ of the potatoes in the dish. Spread ½ of the cheese, etc., mixture over the potatoes.
Layer the other half of the potatoes next; then the other half of the cheese mixture.
Sprinkle with paprika. Can refrigerate, covered, overnight. Uncover and bake at 350 degrees for 45 to 50 minutes, or until bubbly. (If not refrigerated, bake for 35 to 40 minutes, or until bubbly).
Variation: substitute 1 whole green pepper, chopped, for the green onions and mushrooms; OR, experiment with your own choices. Posted to Kitmailbox Digest by PATh <phannema@...> on Apr 16, 1997