Hash Brown Potato Casserole
- 1 stick butter
- 1/2 onion (chopped)
- 1 lb. diced Velveeta Cheese
- 1 cup sour cream
- 1 can cream of Mushroom soup
- 2 lb. bag of frozen diced hash brown potatoes
Melt butter in large skillet. Add chopped onion and sauté until soft and tender. Add velveeta, sour cream and cream of mushroom. Cook a few minutes until all blended and cheese melted….don’t leave fire too hot or it will burn.
Add the hash brown potatoes and stir together. Place into a greased pyrex dish. Bake at 350 until all is bubbly…maybe 30 minutes.