Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2 cups sour cream2 cups shredded part-skim mozzarella cheese5 green onions, sliced1 package (32 ounces) frozen cubed hash brown potatoes, thawed
Preparation
In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender.
