1000g - frozen hash browns
500ml - sour cream (not light)
2 cans - mushroom soup
1 can - mushrooms (drained optional)
1/2 c - melted butter
2 c - grated cheddar cheesegrated onion and salt to taste
parmesan cheese
Thaw hash browns slightly for easier mixing.Mix first 6 ingredients in a 9x13 pan. Sprinkle parmesan cheese on top
Back at 350 for 1 to 1.5 hours
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