Overnight Potato Casserole
Comment on this recipe
1/2 cup butter
1 (15 ounce) can cream of chicken soup
1 1/2 cups cheddar cheese, grated
1 pint sour cream
1/3 cup onion, minced
1 (2 pound) package frozen hash brown potatoes
1 cup buttered bread crumbs
Combine butter, soup, cheese, sour cream and onion in a large saucepan and heat through. Add hash browns, mix thoroughly and heat through again. Pour into a greased 9X13 pan and top with bread crumbs. Refrigerate overnight.
Bake at 350 degrees for one hour or until golden brown.
Mary L. McKnight