Cheesy Hashbrowns
Top with French fried onions for added crunch.
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 cups sour cream
2 (10 3/4 ounce) cans cream of mushroom soup
1 onion, chopped
2 to 3 cups shredded Cheddar cheese, divided
Combine potatoes, sour cream, soup, onion and 2 cups cheese; mix well. Spread into a lightly buttered 9 by 13 inch baking pan; sprinkle with remaining cheese. Bake at 350 degrees for one hour.
Makes 8 to 10 servings
Top with French fried onions for added crunch.
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 cups sour cream
2 (10 3/4 ounce) cans cream of mushroom soup
1 onion, chopped
2 to 3 cups shredded Cheddar cheese, divided
Combine potatoes, sour cream, soup, onion and 2 cups cheese; mix well. Spread into a lightly buttered 9 by 13 inch baking pan; sprinkle with remaining cheese. Bake at 350 degrees for one hour.
Makes 8 to 10 servings
