This yummy dish can be served when having a large crowd for breakfast or brunch around the holidays. To give credit where credit is due, the first time I had this dish was at the Grandview Bed and Breakfast in Mount Dora, Florida. I've changed it up a bit to make it my own.
1 - 24 oz pkg frozen shredded hash brown potatoes (thawed)
1 can cream of mushroom soup
4 oz sour cream
1 to 1-1/2 cups finely shredded cheese (I use a mix of cheddar and monterey jack)
Mix all ingredients together and spread in a 9 x 13 greased baking dish. Top with shredded cheese in the amount desired. Bake at 350 degrees for 45 minutes or until cheese is melted and browned.
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