Potato Casserole

← casseroles
← vegetable dishes
From the kitchen of Dawn Corbin

1 32 oz. bag frozen "diced hash brown potatoes"
1/2 c. melted butter
2 cans undiluted cream soup (I use cream of chicken but you can use cream of celery or cream of mushroom)
(Alicia likes making homemade Condensed Cream of Celery Soup)
1 c. Sour Cream
2 c. Shredded Cheddar cheese (I have used mild, sharp, Mexican blend and I accidentally left out the cheese once. It was good every time.)
1/2 c. chopped onion

Topping choices:
plain potato chips, crushed fine
extra cheese (I normally top with extra cheese)

Directions: Preheat oven to 350°F. I thaw potatoes for 3 hours in refrigerator before making so they separate easier. Mix all ingredients in large bowl with ample stirring space. Pour into 13" x 9" casserole sprayed with cooking spray. Cover with foil. (Can refrigerate now and bake later, see note below). If baking right away - bake for 1 hour 30 minutes, or until potatoes are tender. Time will vary depending on how much potatoes were thawed. If you want to add a topping remove foil add toppings put back in oven for 5 to 10 minutes to brown.

NOTE: I like to make a day ahead by putting it uncooked into refrigerator, but you'll need to extend baking time if you put in the oven from the refrigerator. Keeps well in a warm oven for up to an hour.