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