Virginia's Escalloped Potatoes

A favorite from the kitchen of Virginia Hartman

Virginia's Escalloped Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pkg. frozen hash browns (2 lb. bag)

  • 1

    can cream of celery or chicken soup

  • 1

    can cream of potato soup

  • 8

    oz. sour cream

  • ½

    medium onion, chopped

  • Add as much milk as soup and salt

Directions

Mix all ingredients together. Place in glass baking dish--make sure it's big enough so that ingredients don't boil over. Bake uncovered at 350-375 for 30 minutes til browned.


Nutrition

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