1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 container (8 ounces) sour cream
1/2 cup milk
1/4 teaspoon pepper
1 bag (30 ounces) frozen shredded hash brown potatoes, partially thawed
8 medium green onions, sliced (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)
1. 1 Heat oven to 350ºF. Grease bottom and side of rectangular baking dish,
13x9x2 inches, with shortening.
2. 2 In very large bowl, mix soups, sour cream, milk and pepper. Stir in
potatoes and onions. Spoon into baking dish.
3. 3 Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes
longer or until golden brown on top and bubbly around edges.
(E-mail Recipe)
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