Print It
<!--- custom code start --->
2 lbs. frozen shredded hashbrowns
8 oz. sour cream
1 can cream of chicken soup (cream of celery or mushroom if vegetarian guests are present)
3 cups fancy shredded cheddar cheese
1 Tbsp dehydrated minced onion
1 Tbsp dried basil leaves
1 tsp salt
1/2 tsp pepper
Mix all together and spoon into a greased 9x13 pan. Refrigerate overnight and bake uncovered at 350 degrees for 45 minutes.
Our Favorite Recipes
Pumpkin Cobbler
Pumpkin Cobbler prepared by The Kingsley House Bed & Breakfast...Read More