Ingredients
- 2 lbs frozen southern style hash brown potatoes
- 1 can Cream of Mushroom Soup
- 8 oz sour cream
- 1/3 cup onion, diced small
- 1 stick butter
- 1 cup shredded cheddar cheese
- 3/4 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
Directions
- Heat oven to 350º
- Melt butter in large pot over medium heat
- Sauté onions in butter until soft and fragrant
- Turn off heat
- Add remaining ingredients except potatoes, stir until mixed well
- Add potatoes and stir until mixed well
- Transfer to 9×13 casserole dish
- Bake, uncovered, for 45 minutes or until done through
- You may sprinkle extra cheese on top for last 5-10 minutes of baking, if desired
Variations
One Dish Meal: Add 2 cups bite-sized or shredded, cooked meat and 1 1/2 to 2 cups vegetable in step 5.
Loaded Potato Supreme: Add 4 slices bacon, fried and crumbled into bits, and 1 Tbsp freeze-dried chives (or 4 fresh green onions sliced) in step 5.