The casserole we had with last night’s steak supper took about 10 minutes to prepare– if even that. It is “Potato Casserole II” because it was the second potato casserole recipe that Mr. Big Food entered into his Big Food Manual. It differs from Potato Casseroles I and III in at least three fundamental ways. (There is a Big Food system of nomenclature.)
Mr. Big Food made just one-half the recipe. It could just as well be doubled for a larger crowd.
Quick, easy, and delicious.
POTATO CASSEROLE II
serves at least 8
2 lb. bag frozen hashbrowns, thawed
10 3/4 oz. can condensed cream of chicken soup
1 onion chopped
2 C or 8 oz. shredded yellow chesee of your favorite variety
2 C sour cream
Preheat oven to 350. Combine all ingredients, mix well, spoon into a lightly greased 13 x 9″ casserole. Bake 45 minutes.