Hashbrown Broccoli Casserole
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- large bag frozen hashbrown potatoes, thawed
- 3 can(s)
- cream of mushroom soup
- 1 bag(s)
- shredded cheddar (small size bag)
- large vidallia onion, chopped
- 2 bag(s)
- frozen broccoli florets, thawed and drained well
- 1 1/2 stick
- margarine or butter
- salt and pepper to taste
1Combine all ingredients together and spread into a baking dish. Bake at 400 degrees for 1 hour.
2In camp, put into a Dutch Oven lined with paper liner (Lodge makes them) and cook until heated through.