2 lb Frozen hashed brown potatoes
1/4 lb Butter
1 pt Sour cream
1 cn Mushroom soup
8 oz Chedder cheese; shredded
1 Onion; grated
3/4 c Milk* (optional)
Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *1/4 – 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13×9″ pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I
have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together. TSPN00B-LISA CRAWLEY