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Easy Potato Casserole for Easter Brunch

Jen Nikolaus
  • 60 minutes
  • Serves 8

INGREDIENTS

1

bag Ore-Ida Shredded Hash Brown Potatoes

1 10.75 ounce can

cream of chicken soup

1 16 ounce container

sour cream

1/3 cup

onion, diced

1/3 cup

coconut oil, melted

3/4 tsp

salt, more if needed

1/2 tsp

pepper, more if needed

3/4 cup

Mexican blend cheese + some for topping