Potato Cheese Casserole

Potato Cheese Casserole
from the kitchen of Jennifer Stice

2 lb. bag of frozen hash brown potatoes
1 can cream chicken or celery soup
2 cup shredded cheddar cheese
1 to 2 cups sour cream
1/2 stick butter - melted
salt and pepper to taste


Combine all ingredients in bowl (except butter). Mix together until sticky.
(Jen's tip: I let my hash browns thaw a bit before I begin- this makes it easier for everything to stick together)
After mixing, pour in melted butter and mix again. Prepare the night before

Put in 9×13 pan.
Bake for 45 min. @ 350 or until warm all the way through.

Jen's Tips: This is so easy to double… 2 cans of soup, more sour cream, 1 stick of butter and lots of cheese! I usually make this the night before and throw it in the oven in the morning. This may take a bit longer to heat through because it is cold from the refrigeration.

Enjoy!