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Potatoes Easy Potato Casserole
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| 1 20 oz pkg refrigerated hash browns 1 1/2 cups (6 oz) Mexican four cheese blend 1 can mushroom soup 8 oz sour cream 1/3 cup chives | |
| 1 | garlic clove, pressed 1/2 tsp S&P |
Cook hash browns in lightly greased large nonstick skillet over medium heat, stirring occasionally 12 minutes or until golden brown.
Stir together hash browns, 1 cup shredded cheese, and next 6 ingredients. Spoon all into 8 inch square baking dish, and sprinkle with remaining 1/2 cup cheese.
Bake 350 for 40-45 minutes or until lightly browned. Let stand 5 minutes before serving.
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