| | Directions | | Pour hash browns into deep casserole dish & let thaw. In another bowl combine butter, soups, onions, sour cream & 2 cups shredded cheese. Bake for 50 minutes at 325. Sprinkle remaining 1 cup cheese over top & bake for additional 10 minutes. Remove potatoes from oven & let cool 15-20 minutes on wire rack. This is an unhealthier version of "Picnic Potatoes" but it's soooooo good! |
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| Ingredients | | - |  | 1 package shredded hash browns, thawed |
| - | | 1/2 cup butter, melted & cooled |
| - | | 1 can cheddar cheese soup |
| - | | 1 can cream of chicken soup |
| - | | 1/2 cup chopped onions |
| - | | 2 cups sour cream |
| - | | 3 cups Mexican-blend shredded cheese |
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