Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 6 Tablespoons Butter Or Margarine
- 16 ounces, weight 2% Velveeta Cheese (block), Cubed Or Shredded
- 1 can (10.75 Oz. Can) Reduced-fat Cream Of Mushroom Soup
- 1 can (10.75 Oz. Can) Reduced Fat Cream Of Chicken Soup
- 16 ounces, weight Fat Free Sour Cream
- 1 whole Medium-sized White Onion, Chopped
- 1 teaspoon Garlic Powder
- ¼ teaspoons Dry Ground Mustard
- Salt And Pepper, to taste
- 1 bag (2 Lb. Bag) Frozen Hash Browns (cubed)
Preparation Instructions
Preheat the oven to 350ºF. Spray a 9×13 casserole dish.
Melt the butter and cheese together for a couple of minutes in the microwave, stirring until almost completely melted together (a couple of chunks is okay). Mix up all of the ingredients, except the hashbrowns, until well blended. Then add the hash browns and mix thoroughly.
Pour the entire mixture into the prepared casserole dish. Bake for 1 hour and 30 minutes or until the top is golden brown.
