Hash Brown Potato Casserole #3

By martha-2

Ingredients

• 1 Tbsp. olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 26 oz. pkg. frozen hash brown potatoes
• 10 oz. can cream of mushroom soup
• 1 cup milk
• 1 cup shredded Cheddar cheese
• dash hot sauce
• 2 Tbsp. grated Parmesan cheese

Details

Servings 2
Adapted from busycooks.about.com

Preparation

Step 1

Preheat oven to 350 degrees. In large skillet, heat olive oil and saute onion and green pepper 3-4 minutes, stirring frequently, until tender. Add frozen hash brown potatoes and condensed mushroom soup. Stir in milk and cheese. Add hot sauce to taste. Cook and stir for 5 minutes.

Pour into a greased 2 quart casserole dish, sprinkle with Parmesan cheese, and bake at 350 degrees for 50-60 minutes until bubbly and light golden brown. You can make this dish ahead of time, cover and refrigerate for 24 hours before baking. Increase baking time by 10-15 minutes if refrigerated first. 6 servings