Comforting Potato Casserole

By jenlin

Ingredients

• 2 2 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 2 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 2 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 2 2 cups (16 ounces) sour cream
• 2 2 2 cups (16 ounces) sour cream
• 2 2 2 cups (16 ounces) sour cream
• 2 2 2 cups shredded part-skim mozzarella cheese
• 2 2 2 cups shredded part-skim mozzarella cheese
• 2 2 2 cups shredded part-skim mozzarella cheese
• 5 5 5 green onions, sliced
• 5 5 5 green onions, sliced
• 5 5 5 green onions, sliced
• 1 1 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 1 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 1 1 package (32 ounces) frozen cubed hash brown potatoes, thawed

Preparation

Step 1

In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender.