Saturday, July 18, 2009

Cheesy Hashbrown Soup

I want to try this one yet.

1/2 cup green onion, chopped
1/2 cup butter
10 3/4 ounce can cream of chicken soup
3 to 4 cups half-and-half or milk
32 ounce package frozen shredded hashbrowns, thawed
salt and pepper to taste
1 cup shredded Cheddar cheese
Garnish with chopped fresh parsley

In a Dutch oven over medium heat, saute onion in butter. Add soup, half-and-half or milk, hashbrowns, salt and pepper. Stir in cheese; heat through. Sprinkle with parsley. Serves 6 to 8.

1 comment:

printersdevil said...

Sounds good. Let us know about it when you try it!