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Shredded Potato Casserole Recipe

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This recipe for Shredded Potato Casserole is from The Nichols/Larsen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shredded Hash Browns 8 bags, 4 small onions chopped, Grated Cheddar Cheese 3 lbs, 6 large cans cream of mushroom soup, 2 qts. sour cream, 1 qt. melted butter, 1 1/2 tsp. salt.
Directions:
Directions:
In two large bowls add 4 bags of shredded potatoes each. 2 onions chopped to each bowl. 1 lbs of cheese to each bowl. 3 cans of mushroom soup per bowl. 1 qt. sour cream per bow. 1/2 cup melted butter per bowl. 3/4 tsp. salt per bowl.
Mix well and put into separate heavy duty aluminum foil pans. Spread 1/2 lb. of grated cheese on top. Can put in refrigerator and cover with aluminum foil for a day or two. Then put in oven covered at 350 until potatoes are done. About 3 to 3 1/2 hours...
Number Of Servings:
Number Of Servings:
50
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You can add fresh mushrooms and tabasco if desired.

 

 

 

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