Favorite Plains Recipes for 5-30-09
By Janet Kulhanek of Broken Bow, Neb.
1 pkg. 24 oz. shredded hash browns
1 c. cream of chicken soup
1 stick margarine
2 c. sour cream
1/4 c. milk
1 tsp. salt
1 tsp. pepper
2 Tbsp. minced onion
2 c. shredded Cheddar cheese
Melt margarine in pan. Add soup, sour cream, salt, pepper, onion, cheese, and milk. Heat until cheese melts. Pour on top of hash browns. Mix. Pour into 9×13″ pan sprayed with Pam. Bake at 350° for approx. 45 minutes.
By Janet Kulhanek of Broken Bow, Neb.
1 pkg. 24 oz. shredded hash browns
1 c. cream of chicken soup
1 stick margarine
2 c. sour cream
1/4 c. milk
1 tsp. salt
1 tsp. pepper
2 Tbsp. minced onion
2 c. shredded Cheddar cheese
Melt margarine in pan. Add soup, sour cream, salt, pepper, onion, cheese, and milk. Heat until cheese melts. Pour on top of hash browns. Mix. Pour into 9×13″ pan sprayed with Pam. Bake at 350° for approx. 45 minutes.
By Janet Kulhanek of Broken Bow, Neb.
1 pkg. 24 oz. shredded hash browns
1 c. cream of chicken soup
1 stick margarine
2 c. sour cream
1/4 c. milk
1 tsp. salt
1 tsp. pepper
2 Tbsp. minced onion
2 c. shredded Cheddar cheese
Melt margarine in pan. Add soup, sour cream, salt, pepper, onion, cheese, and milk. Heat until cheese melts. Pour on top of hash browns. Mix. Pour into 9×13″ pan sprayed with Pam. Bake at 350° for approx. 45 minutes.
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