Cheesy Hashbrown Potatoes
submitted by: Jill Arbuthnott upon over the years (changed up the cheese, the
serves
things you need:
instructions:
Preheat oven to 350.
1 bag | frozen hashbrowns, diced 1 can | cream soup (mushroom or celery — not tomato) 1 tsp|salt & pepper (or preferred spice blend — Old Chicago Steak Spice) 1 cup | sour cream 1 cup | shredded cheese (Jills’ favourite: Italian Blend)
In a bowl mix all ingredients and place in a prepared dish (spray with cooking spray), place in oven and cook for 90 minutes.
Enjoy!
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