Monday, April 18, 2005

BethDragon's Hashbrown Casserole

2lb hash browns, thawed (Important, thawed because it takes a lot longer to cook if they aren't. And also, they're a pain to stir frozen.)
1/2 cup of milk
1 can of cream of mushroom soup
1 cup sour cream
1 tsp of pepper
1 cup (or more to taste) of cheddar cheese (sharp or mild or mix. Feel free to experiment.)

Mix all of the ingredients together except hashbrowns and cheese. Add hashbrowns. Grease 9x13 baking pan and place hashbrown mix in. Pat down a bit to break air bubbles. Top with cheese. Bake at 350° for 1 hour. Cheese should be gooey and maybe a little toasted brown.

1 comment:

  1. I didn't catch the sour cream.
    After learning about Hungarian soups,
    I should have known better.