This is another easy recipe that can be a breakfast or dinner casserole. You can make it a day ahead (just don’t put the topping on it until you bake it). You can change up the ingredients and change the flavor.
1 30 ounce bag frozen of hash brown potatoes
1 can of cream of mushroom soup (can use cream of chicken if you don’t like mushrooms)
8 ounces sour cream
1 stick of butter melted
1 medium onion, chopped, about a half a cup
2 cups of grated sharp cheddar cheese (8 ounces)
Ground black pepper
Handful of crushed potato chips (perhaps 2 handfuls depending how big your hands are!)
Preheat oven to 350 degrees. Stir soup, butter, sour cream together. Season with black pepper to your taste. Add onion, cheese and potatoes. Stir and combine. Put in a “Pammed” 13 x 9 pan. Crush potato chips with your hands and sprinkle evenly over casserole. Bake about 40 minutes until hot and bubbly.