Sour Cream Hash Browns Potato Casserole

1. 1

   Preheat oven to 350.

2. 2

   (do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes).

3. 3

   Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy.

4. 4

   Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish.

5. 5

   Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven.

6. 6

   Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil.

7. 7

   If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly.

8. 8

   I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).

No additional tips available.