Mr. Dell's Original Potato Casserole

I adapted this recipe from the back of a package of Mr. Dell's shredded hash brown potatoes. This recipe is always requested for Thanksgiving, Christmas and Easter. The best part is, if there are any leftovers, they make a great breakfast side dish the morning after.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 10  cups  mr. dell's shredded hash browns
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1 (10 ounce) can  cream of chicken soup (or cream of anything soup)
• 12  ounces sour cream
• 1⁄2 cup milk, I always use skim
• 1⁄2 cup  chopped green onion
• 2  cups  grated cheddar cheese
•  salt and pepper

Directions

1. Preheat oven to 375 degrees.
2. Melt 1/4 cup butter or margarine and pour into a 9X13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw.
3. In a separate bowl, mix soup (in a pinch, I've used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. Spread the mixture around over the hashbrowns evenly using a spatula. Salt and pepper to taste.
4. Sprinkle one cup grated cheese on top.
5. Add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. Salt and pepper to taste.
6. Sprinkle remaining cheese on top.
7. Bake for 55 minutes.
8. **If at the end of the 55 minutes baking time the top hasn't browned to your liking, set the oven to broil and it will quickly brown the top of the cheese to a crispy golden brown.
9. When done, let set up for 5-10 minutes before cutting into servings.