Ingredients:
5 cups frozen hash browns, thawed ( 5 cups = 16-ounces)
1 (10 3/4 ounce) cans cream of mushroom soup ( or chicken, or celery)
1 cup sour cream
1 cup shredded cheddar cheese, divided
1 (3 ounce) packages French-fried onions
1/2 teaspoon salt
1/4 teaspoon pepper
8 jumbo size franks, cut lengthwise ( but not cut all the way through)
Directions:
Combine potatoes, soup, sour cream, 1/2 cup shredded cheddar cheese, salt and pepper.
Spread in a greased 2-1/2 to 4-quart size baking dish. (I used a 4-quart size oval baking dish).
Top with the partially sliced franks (slice size up).
Cover, and bake 30 minutes in a 400 degree oven. (I did not cover the casserole, and it turned out great! But I think that’s because I used jumbo sized franks, so they didn’t over bake).
Remove, uncover, and top with the other 1/2 cup of shredded cheddar cheese, and the French fried onions.
Place casserole back in the oven, (uncovered) and continue baking for 2-3 more minutes. (Just until the cheese has melted, and French fried onions are lightly browned).
Servings: 4
Time preparation: 15 min.
Time total: 48 min.