Recipe - Overnight Hashed Brown Potatoe Casserole

2 pound Frozen hashed brown potatoes
One fourth pound Butter
1 pt Sour cream
1 cn Mushroom soup
8 ounce Chedder cheese; shredded
1 Onion; grated
Three fourths cup Milk* (optional)

Cut butter into potatoes. Mix rest of ingred. together; pour over top of
potatoes. Toss. *One fourth Three fourths c. milk can be used in place of onehalf of
the sour cream. It will make a moister casserole, if desired. Bake in a
13x9" pan @ 350 for One half hr covered and an additional One half 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. TSPN00BLISA CRAWLEY

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini