I think there
are 1,000 different versions of this dish running around the country. Some people tell me
they add different meats and use different cream soups. I like mine just the way my
neighbor taught me to make it.
Preparation Time: 1 Hour 30 Minutes Serving Size: 6
- (1) 2-pound bag diced frozen southern hashed brown potatoes
- (1) 10 3/4 ounce can cream of chicken soup
- 16 ounces sour cream
- 3 cups sharp cheddar cheese, shredded
- 1 stick butter (8 tablespoons)
- salt and pepper to taste
|Heat oven to 350°. Grease a 13x9x2 baking dish with butter. Place all
ingredients, including remaining butter cut into pieces, in a large bowl and mix well.
Pour into baking dish and bake at for 1 to 1 1/2 hours. I like to use a clear dish
and bake just a bit longer until it browns very well all around.