Virginia's Escalloped Potatoes

By nlhartman

A favorite from the kitchen of Virginia Hartman

Ingredients

• 1 pkg. frozen hash browns (2 lb. bag)
• 1 can cream of celery or chicken soup
• 1 can cream of potato soup
• 8 oz. sour cream
• 1/2 medium onion, chopped
• Add as much milk as soup and salt

Preparation

Step 1

Mix all ingredients together. Place in glass baking dish--make sure it's big enough so that ingredients don't boil over.
Bake uncovered at 350-375 for 30 minutes til browned.