• 48minutes
  • 1012calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 cups frozen hash browns , thawed (5 cups = 16-ounces)

  2. 1 (10 3/4 ounce) can cream of mushroom soup (or chicken, or celery)

  3. 1 cup sour cream

  4. 1 cup shredded cheddar cheese, divided

  5. 1 (3 ounce) package French-fried onions

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 8 jumbo size franks, cut lengthwise (but not cut all the way through)

Instructions Jump to Ingredients ↑

  1. Combine potatoes, soup, sour cream, 1/2 cup shredded cheddar cheese, salt and pepper.

  2. Spread in a greased 2-1/2 to 4-quart size baking dish. (I used a 4-quart size oval baking dish).

  3. Top with the partially sliced franks (slice size up).

  4. Cover, and bake 30 minutes in a 400 degree oven. (I did not cover the casserole, and it turned out great! But I think that's because I used jumbo sized franks, so they didn't over bake).

  5. Remove, uncover, and top with the other 1/2 cup of shredded cheddar cheese, and the French fried onions.

  6. Place casserole back in the oven, (uncovered) and continue baking for 2-3 more minutes. (Just until the cheese has melted, and French fried onions are lightly browned).


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