| HASHBROWN
CASSEROLE Christine Andrews 2 lb pkg frozen hashbrowns 16 oz sour cream 1 can cream mushroom 1/2 c chopped onions (if desired) stick butter 2 cups grated cheddar cheese Grease 9 x 13 casserole pan, pour in potatoes, season with salt and pepper - in a bowl mix sour cream, onions, soup and pour over potatoes, sprinkle cheese on and dot with butter. Bake at 350 for 45 minutes. |
