Hash Browns Casserole

By CookieMonster2323 on February 20, 2008

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Ingredients

1 (1 1/2-2 lb) bags frozen hash browns, thawed ( I use Ore-Ida)
2 (10 1/2 ounce) cans cream of potato soup
12 ounces sour cream
8 -16 ounces shredded cheddar cheese ( as much as you'd like, we like it really cheesy!)
1/2 cup finely chopped onion (optional)
salt & pepper ( to taste)

Preheat oven to 325 degrees.
Combine thawed hash browns, soup, sour cream, and onion (if using) in a large bowl and mix until the hash browns are well coated.
Stir in cheddar cheese gradually until desired amount is reached and then sprinkle with a little salt and pepper for the last few turns of your spoon.
Spoon into a lightly greased 9x13 cake pan and gently pat down to flatten.
Sprinkle the top with just a bit more pepper (mainly for presentation, can also add a bit more salt if desired) and then cover with aluminum foil.
Bake for 1 hour, then uncover and bake an additional 30 minutes. Serve hot and enjoy!