Pittsburgh Potato Casserole Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 bags - 2-pound bag-frozen shredded hash browns
  • 1 cans - 10 3/4-oz cream of mushroom or chicken soup
  • 1 containers - 16-oz. Sour cream (light or fat-free will also work)
  • 1 whole - Small onion, Chopped
  • 4 cups - Cheddar cheese, Shredded
  • - Salt, to taste
  • - Pepper, to taste
  • - Cayenne pepper, to taste
  • 1 jars - 4-0z. green chies or pimento pieces, optional
  • Directions:

    1. Heat oven to 375. Coat a 9X13-in. pan with vegetable oil spray.
    2. Mix hash browns, cream of mushroom, sour cream, onion, cheddar cheese, salt, pepper and cayenne in a large bowl and spread evenly in prepared pan.
    3. Bake, covered w/ foil, 30 min. Remove foil and bake 10 to 15 min. more, until bubbly and browned. Let cool about 5 min. before serving.

    Brief Description

    Very easy and very good.

    Main Ingredient:

    Frozen shredded hash brown potatoes

    Category:  Vegetables

    Cuisine:  American

    Source

    Miami Herald

    Posted By:

    mamakjking

    Posted On:

    January 14, 2013

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