INGREDIENTS
* 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
* 2 cups (16 ounces) sour cream
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
* 5 green onions, sliced
* 1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
SERVINGS 10-12
CATEGORY Side Dish
METHOD Baked
PREP 10 min.
COOK 90 min.
TOTAL 100 min.
DIRECTIONS
In a large bowl, combine the soup, sour cream, cheese and onions; stir in potatoes until coated.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender. Yield: 10-12 servings.
