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Hashbrown Potato Casserole Recipe

by CookEatShare Cookbook

Ingredients

1 pkg. hashbrown potatoes 1 (8 ounce.) lowfat sour cream 1 sm. minced onion

1 (8 ounce.) shredded cheddar cheese (sharp, mild or possibly colby) 1 can cream of chicken soup Salt & pepper to taste

Directions

1. Mix slightly thawed hashbrowns with all ingredients, except topping. Put in a 13"x9" glass baking dish. Mix topping and sprinkle over potatoes. Bake at 400 degrees for 45 min. Watch so it doesn't get to brown. Enjoy. Serves 6 to 9.
2. For an extra zing to it substitute Mexican shredded cheese for the shredded cheese.

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