INGREDIENTS
- 2 (1 kg) bags hash browns
- 1/2 c. melted margarine
- 1/2 c. chopped onion
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 (284 mL) cans soup
(2 mushroom & 1 celery OR 2 mushroom & 1 cream of chicken) - 1 c. grated Cheddar cheese or more, if desired
DIRECTIONS
- Thaw hash browns so they are easier to mix. Combine all ingredients, except approximately 1/2 cup of cheese (save for the top).
- Place mixture in 2 greased 9x13 inch pans. Cover with remaining cheese.
- Bake at 350 degrees F. for approximately 45 minutes.
- May be made the day before (excellent dish for brunch).
YIELD: Eight large pieces in each pan.