Hash Brown Potato Casserole

Submitted by United Church of God on Wed, 2011-05-25 13:52
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Description

A creamy and super tasty mix of flavors from every spectrum.

Summary

Yield
Servings
Source

Betty Bontrager, Elkhart IN, Nancy Kaulbach, Milwaukee WI, Paula Brown, Atlanta Georgia

Prep time1 hour

Ingredients

1Cupgreen onions (thinly sliced)
1⁄3Cupevaporated milk
2Tablespoonbutter (melted)
1⁄2Teaspoonblack pepper
1Packagehash browns (thawed, 32 oz.)
1Cartonsour cream (8 oz. )
1Canmushroom soup (or cream of chicken soup, 10 3/4 oz. )
1 1⁄2Cupcheddar cheese (shredded and divided)
1Teaspoonsalt
1⁄2Teaspoonpaprika

Instructions

Combine onions, milk, butter, pepper, hash browns, sour cream, soup, salt, and 1 c. of cheese in a large bowl. Stir together. Coat 9x13 dish with cooking spray and spoon mix into dish. Sprinkle with 1/2 c. cheese and paprika. Bake at 350 for 55 minutes or until bubbly.

Notes

Variation 1-Use cream of potato soup instead of or with cream of chicken or mushroom.

Variation 2-Add 1/2 c. grated Parmesan cheese.

Variation 3-Use Monterey Jack cheese or Velveeta cheese instead of cheddar cheese.

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