Overnight Hashed Brown Potatoe Casserole
Yield
8 servingsPrep
15 minCook
1 hrsReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
hash brown potatoes
frozen |
|
| ¼ | pound |
butter
|
|
| 1 | pint |
sour cream
|
*
|
| 1 | can |
cream of mushroom soup
|
*
|
| 8 | ounces |
cheddar cheese
shredded |
|
| 1 | each |
onions
grated |
|
| ¾ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
hash brown potatoes
frozen |
|
| 113.4 | g |
butter
|
|
| 473 | ml |
sour cream
|
*
|
| 1 | can |
cream of mushroom soup
|
*
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
| 1 | each |
onions
grated |
|
| 177 | ml |
milk
|
|
Directions
Cut butter into potatoes.
Mix rest of ingred. together, pour over top of potatoes.
Toss.
Bake in a 13x9 inch pan at 350℉ (180℃). for ½ hr covered and an additional ½ hr uncovered.
