What
you need,
1
bag frozen hashbrowns, the small cubed kind
1
cup sour cream
1
can cream of mushroom soup
¼
cup melted butter
1
cup grated cheddar cheese
½
cup grated Parmesan cheese
Thaw
the hashbrowns in the bag on the counter for about 10 minutes.
In
a large bowl stir together the sour cream, mushroom soup, butter and cheddar
cheese.
Fold
in the hash browns until coated.
Put
the hashbrowns in a large baking dish and sprinkle with the Parmesan cheese.
Cover
with tin foil.
Now
you can stash it in the fridge overnight if you want or you can cook it right
away.
Bake
in a 350 degree oven for about 1 hour to 90 minutes. If you cook it right away
an hour is probably lots, straight out of the fridge will take more like 90 minutes.
Remove
the foil for the last 15 minutes of cooking to brown up the top.
I
always turn on the broiler for 3 or 4 minutes at the end, to really crisp up
the top, since that is my favourite part!
Serve
hot.
Jen of My Tiny Oven
