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Creamy Hash Brown Bake

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Creamy Hash Brown Bake

 

1 can Cream of Mushroom Soup

 

1 can cheddar cheese soup

 

1 cup sour cream

 

1/2 cup butter or margarine

 

1/4 cup chopped onion

 

1/2 tsp. salt

 

1 pkg. (28 oz.) O'Brien hashbrown potatoes

 

3/4 cup crushed potato chips

 

 

 

In large bowl, combine the soups, sour cream, butter,

onion and salt. Add potatoes and mix well. Pour into

a greased 13x9 baking dish. Sprinkle with potato

chips. Bake uncovered at 350 degrees for 55/60

minutes or until the potatoes are tender.

 

 

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