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frozen hash browns butter onion sour cream cream of chicken soup Cheddar cheese white potatoes Cheddar cheese butter sour cream green onions salt white pepper butter
Viewed: 62 - Published at: 9 years agoIngredients
- 2 lb. frozen hash browns, thawed
- 1/2 c. butter
- 1/2 c. chopped onion
- 1/2 pt. sour cream
- 1 can cream of chicken soup
- 2 c. shredded Cheddar cheese
- 6 medium-size white potatoes
- 2 c. shredded Cheddar cheese (8 oz.)
- 1/4 c. butter
- 2 c. dairy sour cream (room temperature)
- 1/3 c. chopped green onions
- 1 tsp. salt
- 1/4 tsp. white pepper
- 2 Tbsp. butter
Method
- Cook potatoes in skins; cool, peel and coarsely shred.
- In a saucepan, combine Cheddar cheese and 1/4 cup butter over low heat, stirring occasionally until almost melted.
- Remove from heat; blend in sour cream, onions, salt and pepper.
- Add shredded potatoes; stir gently and turn into a buttered 2-quart casserole. Dot with 2 tablespoons of butter; bake in preheated 350° oven for 25 minutes or until heated through.
- Yield:
- 8 servings.
