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 13x9" 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