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Comforting Potato Casserole

Ingredients

  • 2 cans cream of mushroom soup
  • 2 cups sour cream
  • 2 cups shredded mozzarella cheese
  • 5 green onions, sliced
  • 1 package frozen southern-style hash brown potatoes, thawed

Directions

In a large bowl, combine the soup, sour cream, cheese and onions; stir in potatoes until coated. Transfer to greased 2 1/2 qt. baking dish. Bake uncovered at 350 degrees F for 1-1/2 hours or until potatoes are tender.

By Robin from Washington, IA

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April 16, 20070 found this helpful

GREAT RECIPE AND SOOOO EASY/QUICK. I THREW IN SOME LEFTOVER CUBED HAM ADDED A GREEN SALAD AND BREAD, VOILA! FULL MEAL. IT COOKED WHILE I DID SOME CATCH UP CHORES AFTER WORK .DIDN'T HAVE TO WATCH IT CLOSE SO WAS FREE TO DO MY THING. THANKS FOR THIS ONE.

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April 17, 20070 found this helpful

Hello Robin,

This is a wonderful recipe, I have made it using shredded cheddar cheese instead of the Mozzerella cheese, and also added crushed cornflakes to the mixture. It is a great dish to bring to a "PotLuck Supper", everyone loves it. And I like Kellycajun's addition of the left over cubed ham. It really is a great recipe. Thanks for sharing. All will enjoy this one.

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August 5, 20070 found this helpful

Do you think this would be good as a breakfast food?

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