Hash Brown Potato Casserole

Ingredients

1 package (about 30 ounces) frozen country-style hash brown potatoes
1 cup shredded Cheddar cheese (about 4 ounces)
1 container (16 ounces) sour cream
2 cans Campbell's® Condensed Cream of Potato Soup
1 small onion, chopped (about 1/4 cup)
1/2 cup grated Parmesan cheese

How to Make It

Step 1

Set the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.

Step 2

Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl. Season the potato mixture as desired. Spread the potato mixture in the baking dish. Cover the baking dish.

Step 3

Bake for 45 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.

Step 4

Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.

Source: https://www.campbells.com

Corn Casserole

• 1 can whole kernel corn, drained
• 1 can creamed corn
• 2 eggs beaten
• 1 stick butter, melted
• 4 heaping T. all purpose flour
• 2 T. sugar
• 1/4 C. diced green pepper (you can use red, I only had green)
• 1 C. whole milk
• 1/2 C. shredded cheddar cheese
• 1/4 tsp each salt and pepper

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

Source: http://www.facebook.com/patti.brown.7547