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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This hot potato dish can be a side dish, a main dish, even breakfast the next day! I often double or triple this recipe for large family gatherings. A lot of the ingredient amounts can be adjusted to your taste (less sour cream, more cheese) Ingredients:
1 bag frozen southern style hashbrowns |
1 cup shredded cheddar cheese |
1 can cream of chicken soup |
8 oz sour cream |
1/2 tsp black pepper |
1/2 tsp garlic salt |
1 small onion |
2 tblspn butter |
to make into a main dish, add diced ham! if you double the recipe, double the baking time, and if you triple it, bake for 3 hours, stirring every half hour or so. |
Directions:
1. Preheat Oven to 350
2. Chop onion into small pieces
3. Sautee onion in the butter until soft and slightly brown
4. Mix onion, soup, sour cream, salt, & pepper together, making sure to scrape the melted butter into the mixture. Stir well
5. Add bag of potatoes
6. Stir
7. Add shredded cheese (you can use more if you like, but remember it will make it greasier)
8. Stir again, making sure everything is mixed well
9. Spray 8 and 1/2 X 11 glass pyrex with nonstick cooking spray and pour everything in, smoothing flat.
10. Bake for one hour, stirring halfway through and serve hot.
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