Great for buffets! Freezes well. Serves 8-10.
2 lbs. (1 kg) frozen hash brown potatoes
2 cups (500 mL) sour cream
2-10 oz.(284 ml) cans mushroom soup
1/2 cup melted butter
grated onion to taste
salt to taste
2 cups grated cheddar cheese
2 Tbsp. parmesan cheese
Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.
Book Reference – The Best of the Best – Vol. 1 (Page: 176), Enjoy! (Page: 95)
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