Overnight hashed brown potatoe casserole

Yield: 8 servings

Measure Ingredient
2 pounds Frozen hashed brown potatoes
¼ pounds Butter
1 pint Sour cream
1 can Mushroom soup
8 ounces Chedder cheese; shredded
1 \N Onion; grated
¾ cup Milk* (optional)

Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *¼ - ¾ c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9" pan @ 350 for ½ hr covered and an additional ½ hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together. TSPN00B-LISA CRAWLEY

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