Prep 10 mins
Cook 1 hr
From my favorite cookbook- The Roosevelt Raccoons "All of Our Favorites" cookbook. The cookbook contains recipes from active parents and teachers of Roosevelt Elementary School, Mankato, MN. It is where I went to school, and my family submitted all of our family favorites for it. So, we probably have 10 copies of the book in our house!
- 2 lbs shredded hash browns
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 cups sour cream
- 1⁄2 cup butter, softened
- 2 tablespoons dried onion
- 1 1⁄2 cups grated cheese
- Mix the ingredients together in a 9x13 inch pan.
- Bake at 350 degrees for 1 hour.
Made this for my family. They loved it, but I suggest adding another 20 minutes or so because the potatoes came out a little el dente, even after an hour, but it could just depend upon the variety of ovens. We also added more cheese, but overall it was still very very good. I will continue to make this. Thanks for the recipe.
OMG this is one of the best and easiest breakfast dishes to make. I use real onions instead of dried. I also used low fat sour cream and low sodium chicken soup. I also use cheddar cheese, although have tried swiss and cheddar and they are just as good!
this is a really good casserole. when i make it i put crushed plain potatoe chips on top and then i cover it for about 45 minutes and make sure the potatoes are done then i take the tin foil off and brown the chips.