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Hashbrown
Casserole
From the Mennonite women of the
world
INGREDIENTS
| Cream of mushroom soup |
|
2 cans |
|
| Milk |
|
1 cup |
|
| Sour cream |
|
1 cup |
|
|
Cheddar
cheese |
|
1 cup |
|
| Onion, finely chopped |
|
1 medium |
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| Salt |
|
to taste |
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| Pepper |
|
to taste |
|
| Hashbrowns |
|
1 bag frozen |
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METHOD
NOTES
-
I prefer to cook this 1 1/2 hours
because it's better when the onions are soft and the flavors have
had time to mingle.
-
Don't be scared to add more milk.
The moister the casserole, the better.
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