•1 (2 lb.) bag frozen southern style hash brown potatoes
•1/2 cup onions, chopped fine
•seasoning to taste
•1/2 cup melted butter
•1 1/2-2 cups Colby cheese or cheddar cheese, shredded
•1 (10 1/2 oz.) can cream of chicken soup
Spray a 13 X 9 X 2 inch-baking pan with non-stick cooking spray and set aside. In a bowl, combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake in a 350-degree oven for 35-40 minutes, until heated through and top is browned.
•1/2 cup onions, chopped fine
•seasoning to taste
•1/2 cup melted butter
•1 1/2-2 cups Colby cheese or cheddar cheese, shredded
•1 (10 1/2 oz.) can cream of chicken soup
Spray a 13 X 9 X 2 inch-baking pan with non-stick cooking spray and set aside. In a bowl, combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake in a 350-degree oven for 35-40 minutes, until heated through and top is browned.
Source: My Daily Moment
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