Pittsburgh Potatoes
photo by Lavender Lynn
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 1 (2 lb) bag frozen hash browns
- 1 (10 3/4 ounce) can cream of mushroom soup do not add water (I use cream of chicken)
- 1 (16 ounce) container sour cream (light or fat free)
- 1 small onion, chopped (optional)
- 4 cups fancy shredded sharp cheddar cheese
- salt and pepper (I do not use salt but rather garlic pepper)
- cayenne pepper (optional)
directions
- Preheat oven to 375.
- In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen).
- Spread mixture evenly in to a 13x9 glass baking pan.
- Bake for 45 minutes.
- Let cool for about 3-5 min and serve.
- Also good the reheated.
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Reviews
-
Pretty much followed the recipe, although I also used cream of chicken soup & season it all with lemon pepper! This casserole was shared with one of the neighbor couples for whom I sometimes cook, & we all agreed it was a great & delicious way to do up hash browns! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
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<p>I love to grill and put together new combonations.</p>