Hash Brown Casserole

Kid friendly version:

20 oz. refrigerated hash browns

12 oz. box cream soup (like mushroom)

8 oz. sour cream

1/2 tsp salt

1/2 tsp pepper

1.5 cups shredded cheddar

FOR LARGER GROUP:

2 lbs refrigerated hash browns

3 cups shredded cheddar cheese 

2 cups sour cream 

1/2 cup melted butter 

1 can (10oz) cream of potato soup 

1 tsp. salt 

1 tsp. pepper 

1/2 cup chopped onion 

1. Preheat oven to 375. In large bowl, mix together sour cream, (butter), soup, salt, pepper, & (onion). 

2. Fold in hash browns & cheese (save 1/2 cup cheese to top) until well blended. Spread into oiled 9 x 13 dish.  

3. Bake 30 minutes, remove from oven, top with remaining cheese, and bake 15 minutes more or until browned & bubbly.