Ingredients
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1 (20 ounce) package shredded hash browns (refrigerated kind)
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1 (10 3/4 ounce) can cream of mushroom soup
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8 ounces light sour cream (I use the Daisy brand)
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2 tablespoons sweet unsalted butter, melted
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1/4 cup milk
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2 cups shredded cheese (I used Mexican 4 cheese blend)
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2 tablespoons grated parmesan cheese
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1 teaspoon salt
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1/2 teaspoon pepper
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cooking spray
Instructions
- Preheat oven to 350 degrees. Lightly spray an 8x8 glass pan with cooking spray.
- Mix the melted butter, salt, pepper, & Parmesan together in a small bowl.
- Combine the hash browns, soup, sour cream, milk, & 1 1/2 cups of shredded cheese together in a large bowl. Then pour the butter mixture in with the hash browns then stir until well blended.
- Note: Save the rest of the shredded cheese to place on top of the casserole.
- Smooth the mixture in the 8x8 pan. Cook, uncovered, for 45 minutes.
- Sprinkle the rest of the cheese on top of the casserole. Broil on high for additional 5 minutes or until the top begins to turn golden.