Monday, July 5, 2004 Comments (0)
Hashbrown Casserole
1 Bag of Simply Potatoes Hashbrowns, or 20 ounces of shredded potatoes
1 16 ounce can of Campbell's Cream of Mushroom Soup OR Campbell's Cream of Chicken Soup**
1 Small Container of Sour Cream
1 Large Egg
1 Stick of Butter
3 Cups of Kraft Shredded Cheddar Cheese
1 Small Onion
Salt
Pepper
In one large mixing bowl combine 1 small onion, chopped, along with a melted stick of butter, 1 large egg, 2 cups of Kraft shredded cheddar cheese, sour cream, and one bag of shredded hashbrowns. Add salt and pepper to taste. Mix well, and add milk if you find that the mixture is too dry for your tastes. Spread mixture in one large casserole dish, then cover with remaining cheese. Cover dish with aluminum foil, and bake for 45 mins. - 1 hour at 350 degrees.
** denotes preferred
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