|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
| Servings |
|
8-10
|
| Preptime |
|
15 min
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 package 30 oz frozen shredded hash brown potatoes, thawed
|
| |
2 cups or 16 oz sour cream
|
| |
2 cups shredded sharp chedder cheese
|
| |
1 can 10-3/4 oz condensed cream of chicken soup, undiluted
|
| |
1/2 cup chopped onion
|
| |
1/4 cup butter, melted
|
| |
2 tablespoons chopped fresh parsley
|
| |
1/2 teaspoon pepper
|
| |
1/4 teaspoon salt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
In a large bowl, combine all ingredients.
|
|
|
|
Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350 degrees for 1 hour or until heated through.
|
|
|
|
|
|
|
|
Originally Submitted
8/6/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Creamy Potato Casserole recipe to your own private DesktopCookbook.
|
