32 ounce bag of frozen hash brown potatoes
8 ounces sour cream
1 onion
2 ounces of cheddar cheese, shredded
1 can cream of mushroom soup
1/2 stick of butter
Spread out potatoes in a 9 x 13 baking pan. Since the hash browns are frozen there may be some big chunks stuck together. Break these up while they are still in the bag. Melt the butter, then spread it over the frozen potatoes. Slice and chop the onion. Spread it over the potatoes as well. Now, in a separate bowl, mix the mushroom soup, the sour cream and most of the cheese. Ladle this onto the top of the potatoes and spread as evenly as possible. Finally, sprinkle on the cheese you have left and stick pan into a 400F or so oven for an hour. Serves 8.
Potato Index | Recipe Index | Home