2 lb. bag cubed (not shredded) frozen hash browns thawed
1 can cream of celery soup
1 can cream of potato soup
1 (8 oz) carton sour cream
1 small diced onion
salt and pepper to taste
4 ounces shredded cheddar cheese
Instructions
Combine soup and sour cream. Mix in thawed cubed
hash browns. Stir in diced onions, salt and
pepper.
Pour mixtured into 2 quart casserole dish or 11x13
pan. Bake 350 degrees for 1 hour. Sprinkle cheddar
cheese on top for the last 15 minutes of cook
time.
Originally Submitted
12/28/2016
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