Friday, February 27, 2009

Cheesy Potatoes

Cheesy Potatoes
1 can cream of mushroom soup
8 oz. sour cream
8 oz. grated cheese (cheddar and mozzarella, or your favorite blend)
salt & pepper
2 lbs. frozen hashbrowns

Preheat oven to 375.
Grease a 13x9" baking dish.
In a large bowl, stir together all ingredients til well blended.
Bake uncovered for 1 hour.

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