Cheesy Potatoes

2 cups sour cream

1 can Campbell’s Cream of Chicken soup

½ cup chopped onion (or 2 tablespoons dried onion or ½ teaspoon onion powder)

1 teaspoon salt

¼ teaspoon pepper

2 cups cubed Velveeta cheese (8-12 ounces) or shredded cheddar cheese

8 ounces butter

Mix all, heat till melted in microwave.

Place 2 lbs. shredded frozen hash brown potatoes in large casserole dish, sprayed with Pam.

Stir in melted mixture.

(Can top with 2 cups crushed corn flakes dotted with butter.)

Bake at 400° for 1 hour or longer, until bubbly in the center.