2 packages frozen hashbrown potatoes
1 small onion, diced
1/2 cup butter or had margarine, diced
2 cups grated sharp cheddar cheese
2 cans cream of mushroom soup
1 cup sour cream
Combine all ingredients in one large or two small casserole dishes, mixing well. Bake at 350◦F for 45-60 minutes until hot and cheese is melted.
This casserole goes together really quickly once all ingreidents are prepped. The frozen hashbrowns and canned soup are big time savers, but to save even more time, buy pre-shredded cheese or use a food processor and grate the onion in there too while you are at it. This is a little something different you can do for a potato dish and seems to always go ever well. In addition, it makes plenty for a crowd and can be made in advance, refrigerated, and baked just before serving. Leftovers are tasty too. This is something like that hashbrown casserole with the crisp cornflake topping, which could easily be added here if desired.
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