Post by chief_cook2 on Apr 11, 2003 21:29:53 GMT -6
2 lbs. southern style frozen hash browns
1 stick margarine
½ cup chopped onions
3 cups shredded cheddar cheese, divided
8 ozs. sour cream
1 can cream of chicken soup
In a microwave safe bowl, cook the onions and margarine on high
in the microwave for 5 minutes. Stir in the soup, 2 cups cheese and
the sour cream; pour over the potatoes; mix well. Microwave the mixture
on high for 20 minutes, until potatoes are done; sprinkle on 1 cup cheese;
microwave until melted. Crockpot method: Spray pot with non stick
cooking spray; layer ingredients in order given; cook on high for 2-3 hours.
Sprinkle on 1 cup cheese toward the end of cooking time; cook until melted.