Simple, simple, simple! This au gratin recipe using frozen hash brown potatoes and canned soup is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish.
Ingredients
- 1 can condensed cream of potato soup , 10.5 ounce
- 1 can condensed cream of celery soup , 10.5 ounce
- 1 container sour cream , 8 ounce
- 1 medium green bell pepper , minced
- 1 small finely diced onion
- 1 package frozen hash browns , 2 pound
- 1.5 cups shredded Cheddar cheese
Instructions
-
1
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch casserole dish.
-
2
Mix together both condensed soups, sour cream, bell pepper, and onion in a bowl until well combined.
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3
Spread frozen hash browns into the bottom of the prepared pan; pour soup mixture over top.
-
4
Bake in the preheated oven for 1 hour. Sprinkle Cheddar cheese over top and continue to bake until melted, about 30 minutes more.
Nutrition Facts
Per serving
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