Sandy’s Cheesy Potatoes
My mom would always make these potatoes for Easter, and their cheesy goodness pairs perfectly with ham. Plus, leftovers make a stellar complement to eggs for breakfast the morning after!
- 2 pounds frozen hash browns
- ½ cup minced onion
- 1 can (10¾ ounces) cream of chicken soup
- 1 pint sour cream
- 12 ounces shredded cheddar cheese (Reserve 4 ounces for topping)
- Pepper to taste
Preheat oven to 375 degrees.
Combine ingredients and spread into a greased 13- x 9-inch pan. Sprinkle with reserved 4 ounces of cheese.
Bake for one hour or until bubbling and browned.