Overnight Hashed Brown Potatoe Casserole
Categories: Vegetables | CasserolesServes: 8 Servings
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)
Instructions:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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