Wednesday, December 29, 2004
creamy potato casserole
Creamy Potato Casserole
Courtney Gober
1 (2-lb.) pkg. frozen hash brown potatoes
1/3 c. chopped green onions
2 c. shredded cheddar cheese, divided
1 (10.75-oz.) can condensed cream of potato soup
¼ c. butter
2 c. sour cream
Salt & pepper to taste
Preheat oven to 350°. In a small pot, heat the soup, butter or margarine, and sour cream over low heat. Combine potatoes, green onions, and 1 c. cheese into large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13-inch baking dish. Sprinkle one cup of cheese over the top of the casserole. Bake 30-45 minutes. Serve warm.
Courtney Gober
1 (2-lb.) pkg. frozen hash brown potatoes
1/3 c. chopped green onions
2 c. shredded cheddar cheese, divided
1 (10.75-oz.) can condensed cream of potato soup
¼ c. butter
2 c. sour cream
Salt & pepper to taste
Preheat oven to 350°. In a small pot, heat the soup, butter or margarine, and sour cream over low heat. Combine potatoes, green onions, and 1 c. cheese into large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13-inch baking dish. Sprinkle one cup of cheese over the top of the casserole. Bake 30-45 minutes. Serve warm.
# posted by Chelsea @ 2:18 PM 
