Cheesy Potato Casserole
By: Ruth Anderson
potatoes (10 -12) or hash browns
butter - 1/4 cup
cream of mushroom soup - can
cream of chicken soup - can
sour cream - 1 cup
minced onion
cheddar cheese - 2 cups (shredded)
Boil & grate potatoes or use hash browns. Add melted butter. Stir in 1 can each of mushroom and chicken soup or substitute a second can of mushroom soup for the chicken soup. Add sour cream and minced onion. Add 1 cup shredded cheddar cheese. Place mixture in 9 x 13 pan.
BAKE covered with tinfoil for 1 hour at 350. Uncover and add remaining cup of cheese on top and bake another 15 minutes . Serves 8.
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