4 lb cubed hash brown potatoes, if using frozen, make sure they are thawed.
1 pint Sour Cream
1 C. Cream of Chicken
1 C. Cream of Celery
1 C. Cream of Mushroom
2 Tbsp. Onion, chopped
2 C. Cheese, grated
Cream together soups, sour cream and onions, then mix in cheese. Add in hash browns. Sprinkle more cheese on top if desired. Bake in 9x13 pan for 90 minutes at 350.
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