| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (14 oz) cream of roasted garlic soup |
| 1 | c | Low fat sour cream |
| 1/2 | lb | Shredded mozzarella cheese |
| 1 | md | Onion; finely chopped |
| 2 | lb | Frozen hash brown potatoes |
| 2 | tb | Unsalted butter; cut into pieces |
INSTRUCTIONS
Preheat oven to 375 degrees. Combine first 3 ingredients in a large bowl Stir in onion and potatoes. Transfer to a buttered 9x13 inch baking dish and dot with butter. Cover with foil and bake 45 minutes. Remove foil and bake another 15-20 minutes, or until golden. This recipe serves 12. Posted to EAT-L Digest by Vaughndell M Dodd <dell13@JUNO.COM> on Dec 17, 1997
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