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 shredded Cheddar cheese, divided
2 tablespoons chopped onion
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper
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 nonstick cooking spray. Sprinkle with remaining cheese.
Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
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