Comforting Potato Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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After enjoying this creamy, snazzed-up potato casserole at a wedding dinner, my daughters and I asked the caterer to share the recipe. Because it can be made ahead, it's a great recipe for busy cooks. Ingredients:
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
2 cups (16 ounces) sour cream |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
5 green onions, sliced |
1 package (32 ounces) frozen cubed hash brown potatoes, thawed |
Directions:
1. In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat.
2. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender. Yield: 10-12 servings.
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