| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Casseroles |
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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