Ingredients

• 2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl
• 1 can cream of chicken soup or cream of celery (for kosher)
• 1 large bunch green onions, chopped
• 1/4 cup chopped onions
• 1/2 cup Dijon mustard
• 2 cups sour cream
• 1/2 cup milk (nonfat)
• 1 to 2 cups cheddar or Jack cheese (for spicy, use jalapeno jack)
• 1 small can French Fried Onions, for topping

Instructions

1. Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
2. ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
3. Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
4. Resume with regular recipe preparation.