chicken & turkey
May 23, 2015
From Enjoy! by the Best of Bridge - the only change I made is to sometimes reduce the tins of soup to 1, and add more Parmesan on top - because you always need a cheesier top.
2 lbs. (1 kg) frozen hash brown potatoes
2 cups sour cream
1-2 cans mushroom soup
1/2 cup butter, melted
grated onion, to taste
salt to taste
2 cups grated cheddar cheese
1/3 cup freshly grated Parmesan cheese
1Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13-inch baking dish.
2Sprinkle Parmesan on top and bake at 350F for 1 hour.