I have long missed the cheesy hash brown potatoes that I use to make so I decided to experiment yesterday with my recipe. I made a regular batch for my family and made this one for me!
1 bag of hash brown cubes 2 cups or until potoes are soaked of Imagine Portabello Mushroom Soup 1 cup of Tofutti Sour Cream 1 cup of Veggie Shreds Chedder or Rice Cheese. (I use Smart Balance Light Cheese, I can tolerate it!)
1 stick of soybean margarine garlic seasoning to taste
1. mix hash browns, sour cream, soup, cheese, and margarine all together.
2. spray 9x13 pan with pam spray 3. Scoop pototoes out into pan. 4. bake at 350 for about 45 minutes to hour
Last 15 minutes you can add crushed baked Lays on the top to add a crunchy taste! These were very good and helped me cure my craving for these.