Prep 5 mins
Cook 1 hr
Excellent side dish for a brunch. We use a half cup sour cream and a half cup Top the tater, instead of the onion. I hope you enjoy it as much as our family does.
- 16 ounces frozen cubed hash brown potatoes
- 1 cup sour cream
- 1 (11 ounce) can cream of mushroom soup
- 2 cups cheese
- 1 small onion
- Mix all the ingredients together in a 2.8 liter casserole dish.
- Sprinkle the top with cheese.
- Bake at 350°F for 1 hour.
Just made this today for Easter Brunch. I doubled everything in the recipe except the cheese and added 5 strips of cooked bacon pieces and a handful of parsley for color. The double recipe still fit in the 9x13 dish. I cooked a little longer since it was a fuller pan, but it browned up nicely. Everyone loved it, it was the first thing to go! It's very filling and we didn't even miss that extra 2 cups of cheese. Just wish I remembered to take a pic, but I will next time.
I made this for a breakfast potluck at work & everyone loved it! I did all the prep the night before & refrigerated it overnight. Just baked it in the morning while I was getting ready for work. I will definitely make it again with brunch or as a side dish with dinner. Thanks for the recipe Gruenes.