Friday, September 24, 2010

Cheesy Potatoes

By: Angie Frey

½ pound cheddar cheese

1 can of cream of mushroom soup

1 cup of milk

30 oz bag of frozen hashbrowns

1 cup sour cream

½ cup melted margarine

¼ cup breadcrumbs

Salt and pepper

Mix all ingredients together.

Spray a 9x13 casserole dish

Cook at 350 for one hour

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