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Tuesday, December 7, 2010

Pam's Frozen Potato Casserole

From Pam Fuchs
30 oz package Ore-Ida frozen hash brown potatoes, partially thawed
1/2 - 8 oz cream cheese (next time I'd use the whole thing-why not!)
2 cans cream of mushroom soup
1 C. milk or more, to desired consistency (I started with 1 C then added more after 45 min)
finely chopped onions (I omitted)
1 C grated cheese (optional - I used cheddar)

Blend cream cheese & mushroom soup. Stir in milk, onions and 1/2 the cheese.
Lightly 13x9 baking dish. Place taters in bottom. Pour soup mixture over all. Cover.
Bake 350 for 45 minutes, STIR and test doneness of potatoes. If done, sprinkle with remaining cheese and bake uncovered until cheese melts. If not done, re-cover and cook longer.

1 comment:

ClaudiaH said...

Thanks! It was good!