Hash Brown Potato Bake

By kayjayjohnson

Ingredients

• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1 can (10 3/4 ounces) condensed cream of chicken soup
• 1 container (8 ounces) sour cream
• 1/2 cup milk
• 1/4 teaspoon pepper
• 1 bag (30 ounces) frozen shredded hash brown potatoes, partially thawed
• 8 medium green onions, sliced (1/2 cup)
• 1 cup shredded Cheddar cheese (4 ounces)

Details

Servings 8
Preparation time 15mins
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350ºF. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.

In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.

Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.