Ingredients:
32 oz Frozen shredded hash browns ( defrosted)
16 oz Sour cream
10.5 oz Cream of chicken soup (1 can)
1/2 cup Butter (melted)
1/2 cup Frozen diced onions
2 1/2 cups Shredded Colby cheese (divided)
Directions:
Preheat oven to 350 degrees F. Prepare a casserole dish (9x13) with non-stick cooking spray and set aside.
In a large mixing bowl combine all ingredients and only 2 cups of cheese. Place in casserole dish and top with remaining 1/2 cup of cheese.
Bake for 45-50 minutes in preheated oven.
This one is a keeper. Sounds so good. So easy. Too hot these days to have the oven on, but I will save this for the fall. Thanks again for a great one.
ReplyDeleteYou know how much Gabe loves his potatoes! Wanted to try something new. He said it was a make again!
DeleteI can't wait to try this one. It has been too hot to do much cooking tho. Come the cooler weather it is first on my list.
DeleteOh my goodness, I just made a version of this a few weeks ago. It's a nice potato dish for a change. I always cut the butter amount in half and sneak in Greek yogurt instead of sour cream-Bob doesn't even know the difference....SHHHHH don't tell him!
ReplyDeleteI'll try cutting the butter next time and I should of used Greek Yogurt but forgot.
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