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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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One of my favorite potato dishes, this recipe is creamy and comforting. It freezes well, so it's great make-ahead dish to take along when you're RVing, says Carole Alexander of Norton, Ohio. Ingredients:
2/3 cup condensed cream of chicken soup, undiluted |
1/2 cup water |
1-1/2 teaspoons dried minced onion |
1/8 teaspoon pepper |
3/4 cup shredded colby cheese |
2 cups frozen shredded hash brown potatoes |
Directions:
1. In a small saucepan, combine the soup, water, onion and pepper. Cook, uncovered, over medium heat until heated through. Stir in cheese until melted. Remove from the heat; stir in hash browns.
2. Transfer to a 3-cup baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 3 servings.
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