Hashbrown Casserole


1 (2 pound) package frozen hash brown potatoes, thawed
2 Tablespoons butter, softened
8 ounces sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom or cream of chicken soup
2 cups shredded colby or cheddar cheese
  1.  Preheat oven to 350 degrees. Spray a 9x13 inch pan with non-stick cooking spray.
  2.  In a large bowl, combine the potatoes, butter, sour cream, salt, pepper, onion, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

Cooking With Crevolyn
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