Ingredients:
2 (1.14 lb.) bags frozen hashbrown potatoes
2 c. grated Mexican blend cheese
1 tsp. salt
1 can cream of mushroom soup (98% fat free)
1 tsp. black pepper
1/4 stick butter, melted
Preheat oven to 375 degrees. Spray a casserole dish with non stick spray. In a large bowl, mix the potatoes with the remaining ingredients. Spread out in your casserole dish and cover with foil, or if it has a lid, place lid on top. Bake for approximately 1 hour. Remove the foil/lid and bake for 15 more minutes to get the top nice and crunchy.
(Recipe adapted from www.farmflavor.com)
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