1 26 oz bag frozen shredded hash browns, thawed
2 cans cream of chicken soup
1 1/2 cups sour cream
3-4 cups grated cheddar cheese (or use a blend of cheddar and mozzarella)
pepper
Preheat oven to 375.
Mix together potatoes, soup, sour cream and 3 cups cheese.
Add pepper to taste, I usually use about 2 tsp.
Pour into lightly sprayed 9x13 pan.
Sprinkle remaining cheese over top.
Sprinkle with parsley flakes if you are feeling fancy.
Bake for 30-40 minutes, until lightly golden brown and bubbly.
OPTIONS: It would be yummy to maybe add some green onions and cooked crumbled bacon into the mix. You can also add a breadcrumb mixture (1/4 cup melted butter mixed with 1 1/2 cups bread crumbs).
No comments:
Post a Comment