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Casserole: Creamy Cheddar Hash Brown Bake

Source of Recipe

Yvonna Nave


List of Ingredients

1 can cream of mushroom soup, undiluted
1 can condensed cheddar soup
8 ounces sour cream
1/2 cup butter, softened
1/4 cup shredded onion
1/2 teaspoon salt
28 ounces frozen country hash browns, -- partly thawed
3/4 cup crushed potato chips


Recipe

In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well. Pour into a greased 13-inch X 9-inch X 2-inch baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 55 -60 minutes or until the potatoes are tender.