Pecan Potato Casserole


  • 1 - 32 oz. package frozen hash brown potatoes
  • 1 - 16 oz. container sour cream (could use plain yogurt instead)
  • 2 cups grated/shredded Cheddar cheese
  • 1 can cream of mushroom soup, undiluted
  • 1 small onion, finely chopped
  • 1/4 tsp. pepper
  • 1 tbsp. Lea & Perrins
  • 1/4 cup butter, melted

    Stir together first 7 ingredients in a large bowl. Spoon potato mixture into a 13" x 9" baking dish that has been sprayed with a vegetable spray, such as Pam. Sprinkle pecans evenly over potato mixture and drizzle with melted butter. Bake at 325 degrees for 1 hour and 20 minutes, or until bubbly.

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    Plantation Pecan & Gift Company, HC-62 Box 139, Waterproof, LA 71375
    Information (318) 749-5188 -- Farm Office (318) 749-3770 -- FAX (318) 749-5535

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