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Hashbrown Cheesy Potatoes Recipe

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This recipe for Hashbrown Cheesy Potatoes, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Yvonne Schafer
Added: Wednesday, October 17, 2007
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 lb bag hashbrowns – Southern Style
9x13 pan
1 can cream of mushroom soup (cream of chicken is ok too)
¾ can milk (soup can)
1 cup sour cream (light is ok)
1 onion chopped (optional)
8 oz shredded cheddar cheese
1 stick of butter (I don't use it - it's too greasy)
add garlic to taste
Directions:
Directions:
Mix together soup, milk, and sour cream. Pour over potatoes and onions. Stir in ½ of the cheese. Sprinkle remaining cheese on top. Bake at 400 degrees for 40 to 45 minutes.

Number Of Servings:12
5 minutes or so

 

 

 

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