These are a family favorite - great comfort food when the weather starts to get a little chilly.
The trick to these potatoes is to start with frozen southern style hash brown potatoes. I've tried starting with fresh potatoes or using shredded hash browns, but they just don't turn out as well. Those tend to get kind of mushy.
1 - 32 oz bag of hash browns
4 oz melted butter
1 can Campbell's Cream of Chicken with Herbs soup
12 oz sour cream
Salt & Pepper to taste
8 oz of Mild Cheddar or Colby Cheese
Place all ingredients in the rectangular baker. Stir well. Add salt and pepper to taste.
Bake at 350 for one hour. Mmmm Good!