|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
12 servings |
Prep. Time: |
:10 |
Total Time: |
1:15 |
Ingredients: |
|
|
1 can (14 oz.) cream of chicken soup
1 cup low-fat sour cream
1/2 lb. shredded cheddar cheese
1 md. onion, finely chopped
2 lb. frozen hash brown potatoes
2 tbsp. unsalted butter, cut into pieces
|
Directions:
|
Preheat oven to 375°F. Combine first 3 ingredients in a large bowl. Stir in onion and potatoes. Transfer to a buttered 9x13-inch baking dish and dot with butter. Cover with foil and bake 45 minutes. Remove foil and bake another 15-20 minutes, or until golden.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
