Hash Brown Potato Casserole

Hash Brown Potato Casserole I

Ingredients

• 1 bag frozen hash browns
• 2 cans cream of mushroom soup
• 2 cartons sour cream
• 1 onion (chopped)
• salt and pepper
• 2 cup cheddar cheese (shredded)

Directions

Mix ingredients together and pour into buttered 9x13 inch pan. Bake at 350 degrees for 1 hour. Sprinkle with cheddar cheese, then bake another 15 minutes.

By Robin

Hash Brown Potato Casserole II

Ingredients

• 1 bag frozen hash browns (thawed)
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded Velveeta
• 1/2 cup melted margarine
• 1 tsp. salt
• 1/4 tsp. pepper

Directions

Mix together and put in a sprayed 9x13 inch pan. Top with dried onion rings. Bake at 350 degrees F for 1 hour.

By Robin from Washington, IA

Hash Brown Potato Casserole III

Ingredients

• 1 package Hashbrowns (32 oz size)
• 1 can Cream of Mushroom soup
• 1/2 cup Margarine
• 1 can Cheddar Cheese soup
• 1 cup Sour cream

Directions

Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns.

Cook on low for 4 to 6 hours, stirring occasionally.

Note: This time, I added almost a full bottle of real bacon bits. I like it with and without. For the hashbrowns, I used shredded first time and southern this time, both good. I used a small can of Cream of Chicken soup instead of the Mushroom soup. Everyone loved this and wanted the recipe.

By Christi from Paducah, KY

Hash Brown Potato Casserole IV

Ingredients

• 2 lb. frozen hash browns
• 1/2 cups butter, melted
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 1/2 cup onion, chopped, opt.
• 1 carton sour cream, (standard size)
• 1 can cream of mushroom soup
• 2 cups grated cheddar cheese
• 2 cups crushed corn flakes

Directions

By Robin from Washington, IA