It's great for breakfast... lunch... dinner. Yes, dinner. I have altered the recipe some to make it dinner friendly. It's a little more savory, equally delish.
To make this you will need:
- 1 bag diced potatoes. (I like the kind with peppers and onions. Or you can get the shredded kind. Whatever you like)
- 2 cans Campbell's Chedder Cheese soup
- 12 oz. sour cream.
- 1 cup shredded chedder cheese, divided.
- salt & pepper.
Break up the hashbrowns and pour them into a large mixing bowl. Stir in sour cream and chedder cheese soup and 1/2 cup of the shredded cheese. Add salt and pepper to taste. You probably won't need to add much salt.
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| YUM! |
If it doesn't look this creamy feel free to add more sour cream.
Put it in a glass casserole dish. Cover it with the rest of the shredded cheese.
Put it in the oven.
I made two small ones. But feel free to make one large one. It's yummy no matter what you put it in.
Bake at 350 degrees until it's bubbly and the cheese is melty and golden. About 20 minutes. But just use your eye. If it's bubbly and golden, it's done!
And it will look like this:
