Comforting Potato Casserole
Taste of Home
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After enjoying this creamy, snazzed-up potato casserole at a wedding dinner, my daughters and I asked the caterer to share the recipe. Because it can be made ahead, it's a great recipe for busy cooks.
SERVINGS: 10-12
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 1-1/2 hours
Ingredients:
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2 cups (16 ounces) sour cream
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 5 green onions, sliced
- 1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
Directions:
In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender. Yield: 10-12 servings.