Hash Brown Casserole (Funeral Potatoes)

A definite crowd pleaser!

2 lbs. shredded frozen hash browns

(frozen cubed hash browns may be used, but shredded is traditional)

2 cups shredded cheddar cheese

2 cans undiluted cream of chicken soup

2 cups (16 oz) sour cream

2 onions, diced

1 tsp salt

1/4 tsp pepper

1/4 stick margarine

Heat oven to 350.

Toss together potatoes, onions, and cheese.

Mix together soup, sour cream, and margarine. Add salt & pepper.

Heat soup mixture to combine ingredients.

Pour soup mixture over potato mixture and combine.

Bake at 350, uncovered, in a 9 X 13 casserole dish 40 - 50 minutes until hot and bubbly.