1 can of cream of chicken soup8 oz. of sour cream
2C. + 1/2 C. Cheddar cheese, grated
1/2C. melted butter
1 small onion, minced
1 tsp. salt
1/2 tsp. black pepper
2lb. bag frozen shredded hashbrowns--THAWED--Important!!
Spray a 13 x 9 dish with non-stick spray.
In a bowl, combine all ingredients except potatoes + 1/2 C. cheese to sprinkle on top.
Gently fold in potatoes into mixture and pour into prepared pan. Sprinkle with leftover cheese.
Bake at 350* for 5o - 60 minutes. If you want a crispier top, stick it under the broiler at the end of baking.
This will freeze well.
Thaw first to speed baking. If you baked it frozen, increase baking time.
No comments:
Post a Comment