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We're keeping it 'Kool' and easy!
1 package (16 oz.) frozen southern-style hashed brown
1 can (10-3/4 oz.) condensed cream of potato soup
1/2 cup dairy sour cream
1 cup shredded cheddar cheese
In a 1-3/4-quart shallow microproof casserole, combine potatoes, soup, sour cream, and 1/2 cup cheese; mix well. Use COOK (high) cycle, cook 15 minutes, or until potatoes are tender, stirring once during cook-time.
Sprinkle with remaining cheese. Cover and let stand 3 minutes, or until top-cheese is melted.
And it's g-o-o-d!
|Jennifer Mathes, Ph.D.|