Hash Brown Casserole
Ingredients
- 1 can (10 ½ oz.) Campbell’s® Condensed Cream of Mushroom Soup or your favorite
- cream soup
- 8 oz. sour cream
- ½ C butter, melted (1 stick)
- 1 bag (32 ounces) frozen hash brown potatoes, slightly soft. Better quality matters.
- 1 large onion, chopped (about 1½ cup) or half a bag of frozen chopped onions
- 2 C shredded Cheddar cheese
- ½ teaspoon ground black pepper
- ½ salt (season to taste)
Directions
In a large bowl, combine the soup, sour cream, butter, potatoes, onion, cheese, salt and pepper. Spray a 9 x 12* baking dish
with non-stick cooking spray. Bake at 375°F for 45 minutes or until the mixture is hot and bubbling.
You can add cooked bacon, cooked sausage, bell pepper, mushrooms, etc., to make a complete breakfast meal.
*I usually double this recipe for events and it requires additional baking time. The baking dish is still large enough when
doubling the recipe.
