| 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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