Friday, July 25, 2008

INGREDIENTS
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup butter or margarine, melted,
3 tablespoons dried minced onion
1/2 teaspoon salt
1 (32 ounce) package frozen Southern-style hash brown potatoes, thawed
2 1/2 cups shredded Cheddar cheese

DIRECTIONS
1. In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 50-60 minutes or until heated through and potatoes are tender.

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