1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1 tsp season salt
1/4 tsp. pepper
1 (32 oz) frozen bag shredded hash browns
1/4 c. dehydrated onions
2 c. shredded cheddar or colby jack cheese
Preheat oven to 350* F. Grease 9x13 dish.
Set out potatoes to thaw. In large bowl add together potatoes, onions, season salt and pepper.
In separate bowl mix together soups, sour cream, milk, and 1 c. cheese. Add to potatoes and mix well. Spread into pan.
Bake for 30 minutes. Top with rest of cheese and bake for 20 minutes more.
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