Potato Casserole on the Sly
Lynn Byers McClellan
ingredients
- 2 cans (10 -3/4 ounce each) cream of mushroom soup, or cream of chicken soup, (Cooks Choice)
- 2 cups of sour cream
- 2 cups mozzarella cheese or med sharp cheddar cheese or a mixture of the two, {Cooks Choice}
- 1/4-cup chives
- 1 package, (32 ounces) frozen hash brown potatoes, thawed & drained.
- Salt, pepper, garlic salts to taste
- 1/4 tsp. Italian seasoning
- Parsley flakes
directions
- 1
In a large bowl combine all ingredients; mix until all potatoes are well coated. Place in a buttered casserole dish, 2 1/2 quart size. Bake uncovered @350 degree oven for 1 hour, slide out of oven and top with bacon pieces, pre-cooked, return to oven and cook another 15 minutes or until well heated with bacon topping. Remove from oven & sprinkle lightly with parsley.
- 2
Lynn Byers McClellan
Source: Lynn Byers McClellan
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