Creamy Hash Browns w/ Chicken, Mushroom
Source of Recipe
Florida House Inn, published in the Breakfast and Brunches cookbook published in 1997
I like this recipe as I can make this ahead of time and then proceed to bake the casserole for a delicious meal.
List of Ingredients
Creamy Hash Browns with Chicken, Mushrooms and Cheese
2 lbs. frozen has browns, thawed
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 c. grated sharp Cheddar cheese
1/2 c. ranch salad dressing
1 can (2.8 oz) fried onion rings
Mix together all ingredients except the onion rings. Cover the mixture and refrigerate overnight.
Next morning, remove the dish from the refrigerator and preheat the oven to 350.
Pour the potato mixture into a 13 x 9-inch baking dish coated with non-stick spray and bake for 55 minutes or
until bubbly. Do not allow the edges to burn.
Spread the onion rings over the top of the dish and return to the oven for 5 minutes.
Yields 12 to 18 servings.
This recipe is from the Florida House Inn, published in the Breakfast and Brunches cookbook published in 1997