Cheesy Hash Browns for 2

By Addie

Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy. (Taste of Home)

Ingredients

• 1/2 cup sour cream
• 1/3 cup condensed cream of chicken soup, undiluted
• 2 1/2 cups frozen shredded hash brown potatoes
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 2 tablespoons chopped onion
• 1 tablespoon butter, melted
• 1/8 teaspoon salt
• Dash pepper

Preparation

Step 1

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 cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Yield: 2 servings.