I've done this a few times. This recipe is from Campbells website and I do things a little different. I do it in a cast iron skillet and in my smoker instead of the oven. Also I use the fresh simply potatoes from Simple found near the eggs in most grocery stores. They have a version with peppers and onions and a plain version. I use one of each.
Ingredients
1 package (about 30 ounces) frozen country-style hash brown potatoes
1 cup shredded Cheddar cheese (about 4 ounces)
1 container (16 ounces) sour cream
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 small onion, chopped (about 1/4 cup)
1/2 cup grated Parmesan cheese
view nutrition info
How to Make It
Step 1
Set the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.
Step 2
Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl. Season the potato mixture as desired. Spread the potato mixture in the baking dish. Cover the baking dish.
Step 3
Bake for 45 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.
Step 4
Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.
