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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy. Ingredients:
1/2 cup sour cream |
1/3 cup condensed cream of chicken soup, undiluted |
2-1/2 cups frozen shredded hash brown potatoes |
1 cup (4 ounces) shredded cheddar cheese, divided |
2 tablespoons chopped onion |
1 tablespoon butter, melted |
1/8 teaspoon salt |
dash pepper |
Directions:
1. In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Yield: 2 servings.
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