Monday, January 17, 2005

Potato Bake

from Ruth Schmidt

2 pounds frozen hash browns (chunks)
1 can cream of chicken soup
2 cups shredded sharp cheddar cheese (save out 1/2 cup)
2 cups sour cream
1/2 teaspoon salt
1/4 cup milk
1/3 cup grated onion

Thaw hashbrown and mix all ingredients together except reserved cheese.

Put in a 9 x 12 baking dish and bake at 350 for 1 hour.

Good for potluck dinner too!

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