2 lbs. frozen hash brown potatoes
1/4 lb. butter
1 pint sour cream
1 can mushroom soup
1 (8 oz.) package shredded Cheddar cheese
1 grated onion
3/4 cup milk (optional)
Directions: Cut butter into potatoes. Mix sour cream, mushroom soup, Cheddar cheese and onion together; pour over top of potatoes. Toss. (1/4-3/4 cup milk can be used in place of 1/2 of the sour cream. It will make a more moist casserole.) Bake in a 13x9 inch pan at 350° F for 1/2 hour covered and an additional 1/2 hour uncovered. Additional shredded cheese can be added on top during the second half hour of baking. Can be refrigerated overnight.
Notes: This is great if you are having overnight guests .