1 (20 ounce) packages
shredded hash browns
( refrigerated kind)
1 (10 3/4 ounce) cans
cream of mushroom soup
light sour cream
( I use the Daisy brand)
sweet unsalted butter, melted
( I used Mexican 4 cheese blend)
grated parmesan cheese
- Preheat oven to 350 degrees. Lightly spray an 8x8 glass pan with cooking spray.
- Mix the melted butter, salt, pepper, & parmesan together in a small bowl. Combine the hash browns, soup, sour cream, milk, & 1 1/2 cups of shredded cheese together in a large bowl. Pour the butter mixture in with the hash browns then stir until well blended.
- Note: Save the rest of the shredded cheese to place on top of the casserole.
- Smooth the mixture in the 8x8 pan. Cook, uncovered, for 30 minutes. Sprinkle the rest of the cheese on top of the casserole. Broil on high for additional 5 minutes or until the top begins to turn golden.