Ingredients
1/2 cup french onion sour cream
1/3 cup condensed cream of chicken soup, undiluted
2 1/2 cups frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
2 tablespoons chopped onion
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper
Dash Cayenne Pepper (optional)
Directions
In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
*Can be made ahead of time and kept in fridge until ready to bake.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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