Categories: Vegetables, Casseroles 
      Yield: 8 servings 
  
      2 lb Frozen hashed brown potatoes        8 oz Chedder cheese; shredded 
    1/4 lb Butter                              1    Onion; grated 
      1 pt Sour cream                        3/4 c  Milk* (optional) 
      1 cn Mushroom soup                   
  
  Cut butter into potatoes.  Mix rest of ingred. together; pour over top of 
  potatoes.  Toss.  *1/4 - 3/4 c. milk can be used in place of one-half of 
  the sour cream. It will make a moister casserole, if desired. Bake in a 
  13x9" pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I 
  have used Cheddar Cheese soup, but reduce the butter as it will be greasy 
  with both.  I also put additional shredded cheese on top during the second 
  half hour of baking. Doubles well. Can be refrigerated overnight after 
  mixing all together. TSPN00B-LISA CRAWLEY