Chef's Hat recipe: Hash Brown Potato Casserole
1 32-ounce package frozen hash brown potatoes
1 cup shredded cheddar cheese
2 cups sour cream
1 can condensed cream of potato soup (you can use cream of mushroom soup if you prefer)
5-6 green onions, sliced, use green and white parts
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
Non-stick cooking spray
Preheat oven to 375 degrees. Spray a 2-quart baking dish with non-stick cooking spray.
In a large bowl combine the sour cream, soup, green onions, cheeses, salt and pepper. Mix well. Add the potatoes and mix gently until well combined.
Place mixture into the prepared baking dish. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven when mixture is slightly brown on the top and bubbly.