Hash Brown Casserole
2 lbs. frozen hash browns (do not use shredded)
2 Cups. cheddar cheese, shredded
½ pint sour cream
½ C. chopped onion
1 can cream of mushroom soup
½ t. salt
¼ t. pepper
½ C. melted butter
TOPPING
1-1/2 C. crushed potato chips
1/3 C. melted butter
Mix all together except topping. Refrigerate overnight in 13X9 inch pan. When ready to bake, top with potato chips mixed with butter. Bake, uncovered, for 1 hour at 350 degrees.
2 lbs. frozen hash browns (do not use shredded)
2 Cups. cheddar cheese, shredded
½ pint sour cream
½ C. chopped onion
1 can cream of mushroom soup
½ t. salt
¼ t. pepper
½ C. melted butter
TOPPING
1-1/2 C. crushed potato chips
1/3 C. melted butter
Mix all together except topping. Refrigerate overnight in 13X9 inch pan. When ready to bake, top with potato chips mixed with butter. Bake, uncovered, for 1 hour at 350 degrees.