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| Sue Verley introduced us to this wonderful casserole and we serve it whenever the "gang" gets together. Great take-along dish, too. |
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| 1 bag (2 lb) |
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Frozen hash brown potatoes |
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| 1 can |
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Cream of chicken soup |
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| 1 pint |
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Sour cream |
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| 4-5 |
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Green onions, chopped |
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| 1½ cups |
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Grated cheddar cheese |
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Salt and pepper |
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| 1 |
Cook frozen hash browns in microwave until tender. |
| 2 |
Combine soup and sour cream for sauce. |
| 3 |
Layer potatoes in casserole with alternate layers of cheese, onions and sauce. Sprinkle each layer with salt and pepper, ending with sauce. |
| 4 |
Top with cheese and onions; sprinkle with paprika if desired. |
| 5 |
Bake at 350° 20 to 30 minutes or until bubbly. |
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| Cooking Tips |
| Lauri prefers to mix the sauce with the frozen potatoes and top all with one layer of green onions and shredded cheese. |
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