Creamy Hash browns Supreme
Sour cream, butter and creamed soup make this variation of a family favorite super moist!
Servings Prep Time
20people 20minutes
Passive Time
75minutes
Servings Prep Time
20people 20minutes
Passive Time
75minutes
Ingredients
Instructions
  1. Saute’ onions in a small amount of butter. Cook until tender.
  2. In large mixing bowl, combine sour cream canned soup, melted butter, onions and 2/3 of the cheese. Once mixed, stir in (thawed) hash browns.
  3. Pour mixed ingredients into a lightly greased roaster. Sprinkle remaining cheese on top. Bake at 350 degree for 90 minutes or until potatoes are tender.
Recipe Notes

These potatoes lend themselves well to a DoAhead. Simply mix and freeze ahead of time then thaw and bake according to instructions.  I’ve made two batches of this recipe and easily fed 45 people.