1 package (30 oz) shredded hash browns 1 can (101/2 oz) cream of potato soup
1/2 block cheese , shredded (cheddar) 2 tsp of chopped oinion
2 tbsp sour cream 1/4 cup grated parmesan cheese
Heat oven 350, spray a 3-quart shallow baking dish with vegetable cooking spray
Stir the potatoes, half of the cheese, sour cream, soup, onion and parmesan cheese in a large bowl. Season the potato mixture as desired. Spread the potato mixture in the baking dish. Cover the baking dish.
Bake for 45 minutes, uncover the baking dish. sprinkle with the remaining cheese.
Bake uncovered for 45 minutes or until the potatoes are tender and the top is lightly browned.
I did change this recipe because I can’t eat a lot of dairy. Plus I made it smaller because it was for only three people.
I don’t like a lot of leftovers. This was easy to make and it was good. I would make it again.
Please try it and let me know what you think.