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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | Fresh shredded hash brown potatoes (20 oz.) |
| 1 Dose | Cream of Chicken Soup chicken cream soup |
| 8 x ca. 30 g | sour cream |
| 8 x ca. 30 g | Cheddar cheese sharp, shredded |
| 1 Dose | (4 oz) mushrooms, pieces and stems, drained |
| 1/4 Tasse | green onions chopped |
| 1/2 Teelöffel | salt seasoned |
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Spray a 9 x 11 (or thereabouts) dish with cooking spray.
Mix all ingredients, except potatoes.
Layer 1/2 of the potatoes in the dish. Spread 1/2 of the cheese, etc., mixture over the potatoes.
Layer the other half of the potatoes next; then the other half of the cheese mixture.
Sprinkle with paprika. Can refrigerate, covered, overnight. Uncover and bake at 350 degrees for 45 to 50 minutes, or until bubbly. (If not refrigerated, bake for 35 to 40 minutes, or until bubbly).
and mushrooms; Or, experiment with your own choices.
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