Ingredients for 6 servings
- 1 Can Cream of Mushroom Soup
- 2 Cups Sour Cream
- 2 Pound Bag of Frozen Hash Brown Shreds
- 2 Cups Shredded Cheddar Cheese
- Salt & Pepper
Prepare the night before and let sit in the refrigerator.
In a large bowl, mix cream of mushroom soup and sour cream together. Add the frozen potatoes and stir in half the cheese. Salt and pepper to taste. Pour into a 13x9 baking dish and top with the remaining cheese.
Bake at 350° for 35-45 minutes or until golden brown and bubbly.