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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Yet another version of the popular hash brown casserole. This is the one my Mom uses as do my sister & I now. Ingredients:
2 lbs frozen hash brown potatoes (small diced) |
2 cans cream of mushroom soup |
1 (500 ml) container sour cream |
1/2 cup melted butter |
grated onion |
salt & pepper |
2 cups grated cheddar cheese |
parmesan cheese, for sprinkling |
Directions:
1. Thaw potatoes slightly.
2. In lg. bowl mix together all ingredients(except for the parmesan.)
3. Spread into a 9x13 and sprinkle with desired amount of parm (and yes, I use the stuff in the green can!) Bake at 350 for 1 hour.
4. *can halve recipe for a 9x9 pan.
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