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1 can cream of chicken soup 1 (8 oz.) carton sour cream 1 (32 oz.) package frozen hash brown potatoes 1 cup Cheddar cheese 1/2 cup Parmesan cheese Stir together onions, soup and sour cream. Put hashbrowns in the bottom of a large casserole dish, and mix in Cheddar cheese. Pour mixture over the potatoes and top with Parmesan cheese. Bake at 350 for 1 hour. Yield - 10 servings. This dish freezes well, and can be microwaved.
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