Cheese Potatoes

Added By: Bev Smith

• ½ c butter
• 1 (8oz) carton sour cream
• 2 T green onions
• 1 ½ c cheddar cheese
• 1 can cream of chicken soup
• 7-9 large potatoes (or 1 large bag frozen hash browns)

1. If using fresh potatoes:  Boil potatoes with skins.  Cool; peel and shred.  
2. If using frozen hash browns: Leave at room temperature to defrost. 
3. Melt butter & sauté onions.  
4. Add soup and sour cream; mix well.  
5. Melt in 1 c cheese.  
6. Mix sauce with potatoes and sprinkle with remaining cheese.  
7. Bake at 350 uncovered for 30 minutes.