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Virginia's Escalloped Potatoes

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A favorite from the kitchen of Virginia Hartman

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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
  • 1/2 medium onion, chopped
  • Add as much milk as soup and salt

Details

Preparation time 5mins
Cooking time 35mins

Preparation

Step 1

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.

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