1 can cheddar cheese soup, undiluted
1 cup (8 oz.) sour cream
1/2 cup butter or margarine, softened
1/4 cup chopped onion
1/2 tsp. salt
1 pkg. (28 oz.) frozen O'Brien hash brown potatoes
3/4 cup crushed potato chips
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| CREAMY HASH BROWN BAKE | ||
| Yields 10-12 servings | ||
| 1 can cream of mushroom soup, undiluted 1 can cheddar cheese soup, undiluted 1 cup (8 oz.) sour cream 1/2 cup butter or margarine, softened 1/4 cup chopped onion 1/2 tsp. salt 1 pkg. (28 oz.) frozen O'Brien hash brown potatoes 3/4 cup crushed potato chips |
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| In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well. Pour into a greased 13x9x2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350 for 55-60 minutes or until the potatoes are tender. | ||