2 lb. frozen hash brown cubed potatoes, thawed
2 cans cream of potato soup
16 oz. sour cream
2 c. shredded cheddar
1/2 c. butter, melted
salt, pepper, garlic powder, dill weed
Mix first five ingredients, put into a 13 X 9 inch pan. Sprinkle with salt, pepper, garlic powder, and dill weed. Cover and bake at 325 degrees for one hour. Uncover and bake for an additional 1/2 hour.
Recipe notes: Sometimes I sauted diced onion and green pepper and add it to this recipe, along with some diced ham. It makes a great main dish meal!
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