There are many variations of this recipe out there. This is the one that my sister-in-law makes and it is SO good.
Learn from my mistake - thaw the has browns like it says or it will not turn out ;-)
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photo from allrecipes.com
Ingredients
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1 can condensed cream of chicken soup, undiluted
1 (30oz) package frozen shredded hash brown potatoes, thawed
1 (8oz) package shredded Cheddar and Monterrey Jack cheese blend.
1 onion, chopped
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1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Directions
- Preheat oven to 350. Lightly butter a casserole dish
- In a small skillet, melt 1/4 cup of butter over medium heat. Add onion and cook 3-4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of chicken soup, cheese, garlic powder, hash browns, salt and pepper. Combine until well blended.
- Pour mixture into prepared baking dish and bake for 45 minutes or until hot and bubbly.
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