Hash Brown Casserole
1 or 2 Tablespoons butter 1 medium Vidalia or sweet type onion, peeled, chopped
1/2 sweet green bell pepper, cored, seeded, chopped One packet of frozen hash browns (shredded
potatoes) 26 or 32 oz 1 can Campbell's Cream of Mushroom or Cream of Chicken soup 1 soup can of
whole (not lowfat) milk 1 cup of grated Sharp Cheddar cheese (Kraft preferred) Salt and Black
Pepper to taste
Heat butter in large sauce pan. (Add a bit of oil if desired). Saute onion and green pepper in oil.
Stir and fry until onion is somewhat translucent. Add frozen shredded hash brown potatoes. Stir in 3
or 4 minutes. Add mushroom or chicken soup, milk and cheese. Season with salt and black pepper to
taste. Add 1
Tablespoon granulated sugar (optional). Cook for 4 minutes or so until everything is blended and put
in a greased casserole dish. Cool, if desired, cover and refrigerate or you may continue. Bake at
350 degrees for one hour (should be slightly brown on top).
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