Title: Overnight Hashed Brown Potatoe Casserole
Categories: Vegetable Casserole
Yield: 8 Servings
| 2 | lb | Frozen hashed brown potatoes |
| 1/4 | lb | Butter |
| 1 | pt | Sour cream |
| 1 | cn | Mushroom soup |
| 8 | oz | Chedder cheese; shredded |
| 1 | | Onion; grated |
| 3/4 | c | Milk* (optional) |
Cut butter into potatoes. Mix rest of ingred. together; pour over top of
potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of
the sour cream. It will make a moister casserole, if desired. Bake in a
13x9" pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I
have used Cheddar Cheese soup, but reduce the butter as it will be greasy
with both. I also put additional shredded cheese on top during the second
half hour of baking. Doubles well. Can be refrigerated overnight after
mixing all together. TSPN00B-LISA CRAWLEY