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Friday, June 3, 2011

Cheesy Potatoes

32 oz. frozen shredded hashbrowns
1/2 cup butter
1 pint sour cream
1/2 cup milk
1 can cream of chicken soup
2 tbsp. minced onions
2 cups of cheese

Coat 9x13 pan with 1/4 cup of butter. Melt the remaining butter. Mix sour cream, soup, milk, butter and onion in a bowl. Stir in hashbrowns and 1 cup of cheese. Pour into 9x13 pan. Top with remaining cup of cheese. Bake at 350 degrees for 30 minutes.