Comforting Potato Casserole

Robin
Diamond Post Medal for All Time! 5,887 Posts

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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EGRIBBLE

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.

Nancy Dias

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.

By sandra Andersen (Guest Post)

August 5, 20070 found this helpful

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

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