Overnight Hashed Brown Potato Casserole
Contributed by: Chris WebAdmin. of RecipesNow.com
- 2 lb frozen hashed brown potatoes
- 1/4 lb butter
- 1 pint sour cream
- 1 can mushroom soup
- 8 oz chedder cheese; shredded
- 1 onion; grated
- 3/4 cup milk* (optional)
*1/4 - 3/4 c. milk can be used in place of one-half of the sour cream.
It will make a moister casserole, if desired.
Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss.
Bake in a 13x9" pan at 350 F for 1/2 hr covered and an additional 1/2 hr. uncovered.
Add additional shredded cheese on top during the second half hour of baking if desired.
Doubles well. Can be refrigerated overnight after mixing all together.
Serving Size: Makes 8 Servings