Time
prep 0:10
total 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 lbs. | frozen hash brown potatoes | | 2 tbsp. | unsalted butter, cut into pieces |
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Instructions
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.
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