Sour Cream Potatoes

Just in case anyone needed any inspiration for dinner tonight!
This is a WONDERFUL recipe!

Ruth Morrison’s Sour Cream Potatoes
From Liz Schneider

1 package frozen country hashbrowns
1/2 C butter or margarine
1 C grated cheddar cheese
1 can real bacon bits
3-4 chopped green onions
1 pint sour cream
salt and pepper to taste

Mix all ingredients together and spread into a 9×13″ pan. Pop it into a 350* oven, uncovered, for about 60 minutes. OR you can also put it into a crock pot on high for about 3 hours.  If you double this recipe, you’ll have enough for about 20 people!  This is Robin’s favorite recipe to serve with ham.

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