Cheese potatoes

From the kitchen of: Lisa Mensen of Luxemburg, Iowa


2 pounds hash browns, thawed
1 stick butter, melted
1 cup onion, chopped
8 ounces shredded cheddar cheese
10.5-ounce can cream of chicken soup
16 ounces sour cream
1 teaspoon salt

Mix all ingredients together and put in a 9-by-13 pan sprayed with cooking spray, or put in a slow cooker for about two hours. Bake at 350 degrees for one hour.


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