Cheesy Hashbrown Potato Casserole
1/2 cup butter
1 onion chopped
1 can cream of mushroom soup, condensed (not ready to eat)
Small Sour Cream, all natural or regular NOT reduced fat
1 pkg frozen hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheese, I like sharp cheddar
Melt the butter in a large skillet & add the onion, cook until soft, allow to cool slightly.
In a very large, giant bowl whisk together, soup, and sour cream. Mix in the butter & onions. Dump the hash-brown potatoes on top, try to break up any large clumps. Sprinkle salt & pepper over the potatoes, try not to dump it all on one spot so that it will be more evenly distributed when you mix. Use a large spoon to begin mixing just the potatoes at first, when you feel the salt & pepper are mixed fairly well, begin to stir everything the soup mixture & the potatoes together. Sprinkle in shredded cheese as you mix until it is all incorporated.
Spray a 9x13 baking dish with non-stick spray & spread the potatoes evenly in the dish, use a light hand do not pack the potatoes down tightly. Cover with foil & back at 350 degrees Fahrenheit until heated through (about 30 minutes) then remove the foil & allow the top to brown for an additional 10 minutes.
Note: if the potatoes are fully frozen or your casserole was made ahead and thoroughly chilled through you may need to extend the baking time accordingly.