1/2 C. Butter
1/2 C. Chopped Onions
1 pkg. 16oz frozen shredded Hashbrown Potatoes
1 can cream of mushroom soup
1 soup can milk
1 C. Shredded Cheddar
1 C. Cheese Cracker Crumbs
Pepper to taste
Melt butter in skillet, saute onion. Stir in potatoes, soup and milk. Add cheese, pepper and 1/2 the cracker crumbs. Pour into shallow casserole dish, top with remaining cracker crumbs. Bake covered @375 for 35 to 40 minutes.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment