Meaghan’s Potatoes

submitted by Nancy Barrett

January, 2011

2 bags of Simply Potatoes (the shredded hash browns that are just potatoes, not the cubed ones with the peppers – found in the refrigerated section)

½ cup onion sautéed in butter

1 can cream mushroom soup condensed

1 pint sour cream (I use only 2/3 of the pint)

1 cup shredded cheddar

Salt (about 15 shakes, then stir potatoes over and give another 12 or so) & Pepper (slightly less pepper than salt)

Mix all. Put in buttered Pyrex dish. Can freeze at this point.

Cook 1 hour covered and 30 minutes uncovered after thawing – or close to 2 hours if frozen.