Mozzarella Potato Casserole With Sun-Dried Tomatoes and Basil

Just a quick side dish I threw together when I needed to use some hash browns.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1 (20 ounce) package shredded hash brown potatoes
• 1 (10 3/4ounce) can  cream of chicken soup (97% fat free)
• 1  cup milk (I used skim)
• 1 (7 ounce) package  pre-shredded mozzarella cheese with sun-dried tomatoes and basil (I used Sargento brand.)
• 1  onion, diced
•  salt and pepper

Directions

1. Combine all ingredients except for hash browns.
2. Mix hash browns into mixture well.
3. Pour into 2 quart casserole dish.
4. Bake uncovered at 350 degrees F for 45-50 minutes.