2lb hash browns, thawed (Important, thawed because it takes a lot longer to cook if they aren't. And also, they're a pain to stir frozen.)
1/2 cup of milk
1 can of cream of mushroom soup
1 cup sour cream
1 tsp of pepper
1 cup (or more to taste) of cheddar cheese (sharp or mild or mix. Feel free to experiment.)
Mix all of the ingredients together except hashbrowns and cheese. Add hashbrowns. Grease 9x13 baking pan and place hashbrown mix in. Pat down a bit to break air bubbles. Top with cheese. Bake at 350° for 1 hour. Cheese should be gooey and maybe a little toasted brown.
First Impression: When Winter Came to Skedemosse
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Hello Dear Readers! Today, I provide a first impression of a module written
by Christopher Käck for Old School Essentials. The module is called “When
Winte...
I didn't catch the sour cream.
ReplyDeleteAfter learning about Hungarian soups,
I should have known better.