Ingredients
2 pounds Frozen hasbrowns (Idaho-style, cubed works great)
3/4 cup Melted butter
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Chopped onion
1 pint Sour cream
8 ounces Grated cheddar cheese
1 can Cream of mushroom soup
Preparation
Combine everything–nothing fancy
Prep a pyrex 9 x 13 with cooking spray
Can cover with croutons (optional), then cover with tin foil
Bake for 1.5 hours covered, then uncover and let the top brown a little
