Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Frozen hashed brown potatoes

  2. 1/4 lb 113g / 4oz Butter

  3. 1 Sour cream

  4. 1 Mushroom soup

  5. 8 oz 227g Cheddar cheese - shredded

  6. 1 Onion - grated

  7. 3/4 cup 177ml Milk* -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9" pan @ 350F for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together.


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