Hash Brown Potato Bake
I love any hash brown casserole and this sounds great.
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 container (8 ounces) sour cream
1/2 cup milk
1/4 teaspoon pepper
1 bag (30 ounces) frozen shredded hash brown potatoes, partially thawed
8 medium green onions, sliced (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 350ºF. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.
In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.
Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.