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Mushy Potatoes
From Betty Ann, my next door neighbor when we lived in Thousand Oaks
Ingredients:
1 30-ounce package frozen hash browns
2 8-3/4-ounce cans cream of mushroom soup
1 8-ounce container sour creamam
1 8-ounce package white mushrooms, sliced
1 bunch green onions, sliced, white and half of green part
1 cup shredded sharp cheddar cheese
1/2 teaspoon pepper
1 cup dried bread crumbs
Microwave the hash browns in a bowl for 10 minutes. Add the rest of the ingredients except the bread crumbs and mix well. Pour
into a 9x11 baking dish sprayed with Pam, cover with foil and bake at 350 degrees for 45 minutes. Remove foil and sprinkle with
bread crumbs. Bake uncovered for 30 minutes or until crumbs are browned and crunchy.
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