Sour Cream Potatoes

I grew up in Idaho and my mother always called these Yummy Potatoes, my sister calls them Cheesy Potatoes, and here in my Utah neighborhood, they are called Funeral Potatoes.  I will concede (with all my Idaho heart) that they are the ultimate comfort food. 

Sour Cream Potatoes
1 bag frozen shredded hash brown potatoes (24 oz.)
2 cans cream of chicken soup
1 1/4 c. sour cream
1 1/2 c. grated cheese
1/2 c. melted butter
3 Tbsp. dried, minced onion
1/2 c. milk

Empty bag of frozen hash browns into a large bowl.  Combine soup, sour cream, 1 c. grated cheese, melted butter and milk.  Pour over hash browns, stirring to coat.  Transfer to a 9x13 baking dish.  Sprinkle remaining cheese over the top and bake at 350 for 50-60 min.

My Notes:  It is traditional to top these with crushed cornflakes and a little butter. You could also substitute cracker crumbs or bread crumbs.  I prefer them just topped with cheese. You can use about any style frozen potatoes or other cooked potatoes. Left-over baked potatoes, cut into cubes are particularly nice.

Jenny