1 (2 lb.) pkg. cubed, frozen hash browns
16 oz. sour cream
1 can cream of mushroom soup
1 stick butter
½ cup chopped onion
2 cups grated Sharp Cheddar Cheese
Salt and Pepper to taste
Preheat oven to 350°. Spray 9×13” baking dish with nonstick cooking spray. Place potatoes in pan. Season with salt and pepper. Melt butter in microwave. In bowl mix onions, sour cream, cream of mushroom soup and melted butter. Mix well. Pour soup mixture over potatoes; sprinkle with cheese. Bake 45 minutes or until warmed through and cheese begins to melt.
