Sour Cream Potatoes

5 ingredients
4 steps

Ingredients

  • 1 can chicken mushroom soup plus 3/4 c. water
  • 1/2 stick margarine
  • 1 c. grated Cheddar cheese
  • 1 c. sour cream
  • 2 (12 oz.) pkg. frozen shredded hash browns

Directions

  1. 1
    Place unthawed hash browns in an 8 x 12-inch pan.
  2. 2
    Heat soup, butter, cheese and sour cream on medium heat until cheese is melted.
  3. 3
    Spoon over potatoes.
  4. 4
    Bake for 30 to 45 minutes at 325°.

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