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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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These are my daughters all time favorite potatoes. There are a few recipes that are close to this one, but I need to put this online so she can always find the right recipe...I cut this out of the Saginaw News years ago when I lived downstate... I have made these with the frozen southern style shredded potatoes too and they turn out great. Ingredients:
2 lbs cubed hash brown potatoes, frozen |
1 cup chopped onion |
1 pint sour cream |
1 (10 1/2 ounce) can cream of chicken soup |
1/2 cup margarine, melted |
salt & pepper |
2 cups sharp cheddar cheese, grated |
green pepper, chopped (optional) |
chives (optional) or pimiento, chopped (optional) |
Directions:
1. Thaw out hash browns for 1/2 hour. Combine all ingredients and bake at 350 degrees for 1 1/2 hoursin a greased casserole dish. The peppers, chives or pimeintos can be added for color.
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