Mozzarella Potato Casserole With Sun-Dried Tomatoes and Basil

Mozzarella Potato Casserole With Sun-Dried Tomatoes and Basil

czwartek, 30 stycznia 2014

Mozzarella Potato Casserole With Sun-Dried Tomatoes and Basil

Time: 50 mins

Ingredients

• 1 (20 ounce) package shredded hash brown potatoes
• 1 (10 3/4 ounce) can cream of chicken soup (97% fat free)
• 1 cup milk (I used skim)
• 1 (7 ounce) package pre-shredded mozzarella cheese with sun-dried tomatoes and basil (I used Sargento brand.)
• 1 onion, diced
• salt and pepper

Directions

• 1 Combine all ingredients except for hash browns.
• 2 Mix hash browns into mixture well.
• 3 Pour into 2 quart casserole dish.
• 4 Bake uncovered at 350 degrees F for 45-50 minutes.