2 lb Frozen hashed brown potatoes

    1/4 lb Butter

      1 pt Sour cream

      1 cn Mushroom soup

      8 oz Chedder cheese; shredded

      1    Onion; grated

    3/4 c  Milk* (optional)

  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