Overnight Hashed Brown Potatoe Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Frozen hashed brown potatoes,
1/4 lbs: Butter,
1 pint: Sour cream,
1 can: Mushroom soup,
8 ounce: Chedder cheese, shredded
1: Onion, grated
3/4 cup: Milk*, optional
Directions:
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 @ 350 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. TSPN00B-LISA CRAWLEY
Source from luhu.jp
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 @ 350 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. TSPN00B-LISA CRAWLEY
Source from luhu.jp