Provided by: Tashley Stockham
2 lb. bag of frozen
shredded hashbrowns
1/2 cup to 1 cup greek
yogurt (plain)
1 cup sour cream
10 oz. of cream of
chicken soup
1 pkg Ranch
Salt&Pepper
Mix together
ingredients above and place in 9x13 pan. Bake on 350 degrees for 35 minutes. If
warm in the middle, top casserole with small container of french fried onions
and shredded cheddar cheese for 10 minutes or until melted and crispy.
**if you don't like
the ranch flavor, leave that out and substitute with Garlic and onion powder.
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