Hash Brown Casserole

• 1 pkg. thawed frozen hash brown potatoes
• 1 c. grated Cheddar cheese
• 1 c. Swiss cheese, grated
• 1 c. sliced mushrooms
• 1 bunch chopped small green onions
• 10 oz. can Campbell's cream of chicken soup
• 1 c. sour cream
• 10 3/4 oz. can milk
• 2 whole eggs, slightly beaten

1. Place hash browns in large bowl.
2. In a medium saucepan, add the soup and milk with half a can of water.
3. Stir to blend.
4. Add the cheese and heat until melted.
5. Add the green onions, mushrooms and sour cream.
6. Mix well.
7. Add slightly beaten eggs to potatoes and mix well.
8. Pour into sprayed 9 x 13-inch glass pan.
9. Cover and bake for 25 minutes in 350u0b0 oven.
10. Remove cover and bake 25 more minutes.
11. Save some of the cheese to place on top of the casserole.

potatoes, cheddar cheese, swiss cheese, mushrooms, green onions, campbells cream, sour cream, milk, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843319 (may not work)