Overnight Hashed Brown Potato Casserole
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hash brown potatoes, frozen
cheddar cheese, shredded
Cut butter into potatoes.
Mix rest of ingredients together; pour over top of potatoes.
* 1/4 - 3/4 cups milk can be used in place of one-half of the sour cream.
It will make a moister casserole, if desired.
Bake in a 13x9" pan at 350 for 1/2 hour covered and an additional 1/2 hour uncovered.
NOTES: You can use cheddar cheese soup, but reduce the butter as it will be greasy with both.
You can also put additional shredded cheese on top during the second half hour of baking.
Can be refrigerated overnight after mixing all together.