20-30 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion
In a saucepan sautee onions in butter until onions are translucent. Add cream of chicken soup, sour cream and cheese; heat until melted. Grease 9x13 or casserole dish. Alternate layers of hash browns and soup mixture. Bake at 350 degrees for 30 minutes or until potatoes are tender.
April 3, 2010
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