Ingredients
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5 cups frozen hash browns, thawed (5 cups = 16-ounces)
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1 (10 3/4 ounce) can cream of mushroom soup (or chicken, or celery)
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1 cup sour cream
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1 cup shredded cheddar cheese, divided
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1 (3 ounce) package French-fried onions
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1/2 teaspoon salt
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1/4 teaspoon pepper
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8 jumbo size franks, cut lengthwise (but not cut all the way through)
Instructions
- Combine potatoes, soup, sour cream, 1/2 cup shredded cheddar cheese, salt and pepper.
- Spread in a greased 2-1/2 to 4-quart size baking dish. (I used a 4-quart size oval baking dish).
- Top with the partially sliced franks (slice size up).
- Cover, and bake 30 minutes in a 400 degree oven. (I did not cover the casserole, and it turned out great! But I think that's because I used jumbo sized franks, so they didn't over bake).
- Remove, uncover, and top with the other 1/2 cup of shredded cheddar cheese, and the French fried onions.
- Place casserole back in the oven, (uncovered) and continue baking for 2-3 more minutes. (Just until the cheese has melted, and French fried onions are lightly browned).