Overnight hashed brown potatoe casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Frozen hashed brown potatoes |
| ¼ | pounds | Butter |
| 1 | pint | Sour cream |
| 1 | can | Mushroom soup |
| 8 | ounces | Chedder cheese; shredded |
| 1 | Onion; grated | |
| ¾ | cup | Milk* (optional) |
Directions
Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *¼ - ¾ 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 ½ hr covered and an additional ½ 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
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