2 pkg.-frozen hash brown 2 Tbsp butter sprinkles ¼ c onion 1 Tbsp chicken bouillon cubes 1 tsp salt 8 oz fat free yogurt 8 oz cheddar cheese 1 6 oz can mushrooms with liquid 1 10oz can reduced fat cream of mushroom soup
Thaw potatoes for 30 minutes. Mix all together. Bake in 9x13 pan at 350 degrees, 30–40 minutes.
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