24-oz frozen, shredded hash brown potatoes
1 can cream of chicken soup
1 cup sour cream
4 oz cream cheese, softened
6-8 green onions, chopped
1 C shredded cheddar cheese
salt & pepper
Place potatoes in a big mixing bowl and let partially thaw. In a smaller bowl mix together soup, sour cream, cream cheese and green onions. When potatoes are thawed add cheese, soup mixture and salt and pepper. Stir; pour into a 9x13 baking pan. Sprinkle with more cheese. Bake at 350 degrees for 25-30 min.
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