Bake 6 to 8 large potatoes - cool and shred as hashbrowns or I have also used a bag of frozen hashbrowns
Mix & Heat:
1/2 c. butter
2 cans cream of chicken soup
1 1/2 c. shredded cheese
1/4 c. minced onion
1 c. sour cream
1/2 t. salt
Mix with potatoes and put in 9 x 13 pan. Bake at 275 degrees for 45 minutes.
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