Ingredients:
2 lbs frozen hash brown potatoes ( small diced)
2 cans cream of mushroom soup
1 (500 ml) containers sour cream
1/2 cup melted butter
grated onions
salt & pepper
2 cups grated cheddar cheese
parmesan cheese, for sprinkling
Directions:
Thaw potatoes slightly.
In lg. bowl mix together all ingredients(except for the parmesan.)
Spread into a 9×13 and sprinkle with desired amount of parm (and yes, I use the stuff in the green can!) Bake at 350 for 1 hour.
*can halve recipe for a 9×9 pan.
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.