Overnight Hashed Brown Potatoe Casserole
Serves:
Ingredients:
2
lb
Frozen hashed brown potatoes
1/4
lb
Butter
1
pt
Sour cream
1
cn
Mushroom soup
8
oz
Chedder cheese; shredded
1
Onion; grated
3/4
c
Milk* (optional)
Method:
Cut butter into potatoes.
Mix rest of ingred.
together; pour over top of potatoes.
Toss.
*1/4 - 3/4 c.
milk can be used in place of one-half of the sour cream.
It will make a moister casserole, if desired.
Bake in a 13x9" pan @ 350 for 1/2 hr covered and an additional 1/2 hr.
uncovered.
I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both.
I also put additional shredded cheese on top during the second half hour of baking.
Doubles well.
Can be refrigerated overnight after mixing all together.
TSPN00B-LISA CRAWLEY