My mom has been making these for I don't know how long. She insists that everyone had a potato recipe like this in the 70s.
They are fabulous for brunch or as a side-dish for ham or roast beef. These potatoes remind me of entertaining, holidays, and hosting our favorite people around the table.
2 Tb butter
1/2 cup onion, minced
1 tsp salt
1/2 tsp black pepper
2 lbs of frozen diced potato hash-browns (cubed)
1 can cream of mushroom soup
12 oz sour cream
1 cup grated cheddar cheese
1. Preheat oven to 350°. Allow frozen cubed potatoes to thaw then pour in a large mixing bowl.
2. Mince 1/2 cup of onion and sauté with 2Tb butter until onions are translucent. Stir in 1 tsp salt and 1/2 tsp pepper. Pour cooked onions and butter over the cubed potatoes in a large bowl.
3. Add the mushroom soup, sour cream, and cheese to the potatoes and fold until thoroughly combined.
4. Pour potato mixture into a 9"x13" casserole dish and bake uncovered at 350° for one hour.