Recipe for Mike's Cheesy Hashbrown Casserole


2 lb frozen shredded hashbrowns
1 can campbell cheddar cheese soup
1 can milk
1/2 cup butter
1/4 cup dried minced onion
1/2 teaspoon ground black pepper
1/8 teaspoon liquid smoke flavoring
1/2 cup shredded cheddar cheese


Preheat oven to 350. Spray a 4 quart casserole with non-stick cooking spray. Thaw potatoes. Heat soup, milk, butter, onion, pepper, and smoke flavoring in a medium saucepan just to boiling over medium heat. Put potatoes in casserole and pour hot soup mixture over. Stir to blend. Bake in covered casserole for 50 minutes. Garnish with shredded cheese.

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