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HASHBROWN CASSEROLE
2 pounds frozen hash potatoes, thawed 1/2 cup margarine, melted 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup onion, chopped 1 can cream of chicken soup 2 cups Colby cheese, grated
Preheat oven at 350F. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350F for 35 minutes.
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