JASON AND MELIHA PARKS POTATO CASSEROLE

08-12-2007
Elizabeth Lamb

2 lb. frozen shredded hash browns

1 can cream of chicken soup

1/2 cup of margarine

1 pint sour cream

1 tsp. salt

pepper

2 cups grated cheddar cheese

Defrost hash browns a little so they can be broken apart.  Combine all ingredients with hash browns and mix well.  Put in greased 9 X 13 pan and bake at 375 degrees for 45-50 minutes or until brown.

Article originally appeared on Cooking Our Way - Elizabeth Lamb’s Family Cookbook (http://www.cookingourway.net/).