Potato Casserole Supreme
Sarah Haengel
ingredients
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 container (8 oz) sour cream
- 1/2 cup milk
- 1/4 tsp pepper
- 1 package (30 oz) frozen shredded has brown potatoes
- 8 medium green onions, sliced (1/2 cup)
- 1 cup shredded cheddar cheese
directions
Heat oven to 350. Grease rectangular baking dish, 13x9x2 inches. Mix soups, sour cream, milk and pepper in a very large bowl. Stir in potatoes and onion. Spoon into baking dish. Bake uncovered 30 minutes. Sprinkle with cheese. Sprinkle uncovered 15 to 20 minutes or until golden brown on top and bubbly around edges.
Source: Sarah Haengel
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