POTATO SPINACH CASSEROLE

By BClover

Ingredients

• 1 26 Oz BAG FOZEN SHREDDED HASH BROWNS
• 1 ½ Cup SOUR CREAM
• 1 CAN CREAM OF MUSHROOM SOUP
• 2 TSP EACH OF SALT AND PEPPER
• 3 TBS CHOPPED CHIVES OR GREEN ONION TOPS
• ¼ C BUTTER , melted
• 1 PACKAGE (10 OZ) FROZEN CHOPPED SPINACH, THAWED AND WELL DRAINED
• 1 ½ Cup. SHREDDED CHEDDAR CHEESE

Preparation

Step 1

IN A LARGE BOWL COMBINE ALL INGREDINETS EXCEPT CHEESE. STIR IN ½ C OF CHEESE, SAVING REMAINER. SPOON INTO A GREASED CASSEROLE. BAKE UNCOVERED AT 400 DEGREES FOR 30 MINUTES. TOP WITH REMAINING CHEESE AND BAKE 15 MINUTES LONGER.