April 3, 2010

Cheesy Potatoes

20-30 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion

In a saucepan sautee onions in butter until onions are translucent. Add cream of chicken soup, sour cream and cheese; heat until melted. Grease 9x13 or casserole dish. Alternate layers of hash browns and soup mixture. Bake at 350 degrees for 30 minutes or until potatoes are tender.