| Cook Time: 45 min | Prep Time: 15 min | | Yield: 12 servings | |
Ingredients:
1-10 3/4 oz can condensed cream of mushroom soup
1-10 3/4 oz can condensed cream of chicken soup
1-8 oz container sour cream
1/2 cup milk
1/4 tsp. pepper
1-30 oz bag frozen, shredded hash browns, partially thawed
4 medium green onions, sliced (about 1/2 cup)
1 cup (4 oz) shredded cheddar (or colby-jack cheese)
Instructions:
1. Preheat oven to 350º. Grease bottom and sides of 13x9x2” baking dish (or 12 small ramekins).
2. Mix soups, sour cream, milk and pepper in very large bowl. Stir in potatoes and onions. Spoon into baking dish(es).
3. Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15-20 minutes longer, or until golden brown on top and bubbly around edges.
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