1 ( 2 lb ) bag frozen hash brown, thawed
1( 10 oz) can cream of chicken soup
1 ( 12 oz ) sour cream
2 c. Grated / shredded cheddar cheese
1 tsp. salt
1 tsp. pepper
Thaw hash browns. Mix together all ingredients. Spread into a buttered 9 x 13 inch pan. Bake at 350 for 60 minutes. Some times I put a layer of cheese on the top with about 10 minutes left.
Optional: Add 1/2 c. Chopped onions or 2 c. Crushed corn flakes or potato chips mixed with 1/2 c. meted butter to bake on top of the casserole.
No comments:
Post a Comment