Creamy Hash Brown Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This hash brown potato casserole recipe is the best I've ever had. The extra sour cream really makes it moist unlike other, drier recipes! The Velveeta shredded cheese is very important. If you can't find it in a superstore retailer's grocery section, try a dedicated grocery store. This recipe came from my good friend Nancy. Ingredients:
2 lbs frozen hash brown potatoes, defrosted |
1/2 cup margarine, melted |
1 (10 ounce) can cream of chicken soup |
2 cups velveeta cheese, shredded ( velveeta shreds ) |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder (optional) |
1/4 cup onion, finely chopped |
1 teaspoon salt |
1 pint sour cream |
1/2 cup milk |
Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together.
3. Bake for 45 minutes in a greased 9x13 pan.
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