Easy, schmeasy and very cheesy!
Ingredients:
1 32 oz. bag frozen hash browns
1 16 oz. container sour cream
1 can cream of potato soup
1 can cream of mushroom soup
2 cups shredded cheddar cheese
1/2 stick butter
1 chopped onion
1 chopped red bell pepper
Directions:
Preheat oven to 350. Spray 13×9 baking dish with non-stick spray.
Saute onion and bell pepper in butter until tender, about 5 minutes.
Combine all remaining ingredients in large mixing bowl and stir thoroughly.
Cook at 350 for 30-40 minutes.
This dish can be served at breakfast or as a side dish at dinner.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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