Thursday, January 2, 2014

Cheesy Potato Casserole

1 Can (10.5 oz.) condensed cream of chicken soup
2 Cups sour cream
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
2 Cups shredded cheddar cheese
1/3 Cup finely chopped onion
1 Package (30 oz.) Ore-Ida Country -Style Hash Browns, thawed, or 6 cups, thawed

1. Preheat oven to 350 degrees. Coat 13x9 baking dish with nonstick cooking spray.

2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion, and hash browns until well mixed. Spoon evenly into baking dish.

3. Baked uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving.

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