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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 18 |
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I made this recipe with dinner tonight and it was really good. From Pilsbury. Ingredients:
1 (32 ounce) bag frozen hash browns, southern style diced |
2 cups colby or 2 cups monterey jack cheese, shredded |
1 (16 ounce) package sour cream |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/4 cup onion, chopped |
1/4 cup butter or 1/4 cup margarine, melted |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons fresh parsley, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 13x9 glass baking dish with cooking spray.
3. In a large bowl, microwave potatoes on defrost 12-15 minutes or until thawed, stirring once or twice.
4. Add remaining ingredients except parsley, stir.
5. Spread into baking dish.
6. Bake 30-45 minutes or until browned and bubbly around the edges.
7. Sprinkle with chopped parsley.
8. Note: If you would like this to be even creamier, substitute some cream cheese for the colby or monterey jack.
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