Ingredients:
2 lbs hash brown potatoes ( in refrigerator section at grocery store)
2 (10 1/2 ounce) cans cream of mushroom soup
3 cups finely shredded sharp cheddar cheese
1/2 cup finely chopped sweet onions
salt and pepper
Directions:
Preheat oven to 375 F.
Spray a 9 x 13 dish with oil.
Set aside 1 cup of shredded cheese.
In a large bowl, mix all ingredients and put into baking dish.
Top with remaining cheese and bake 45 minutes to 1 hour, depending on how golden and bubbly you like your cheese.
Servings: 16-20
Time preparation: 10 min.
Time total: 55 min.