Serves: About 8 to 10
1 (2-pound, or as close as you can get to it) bag frozen shredded potatoes (hash browns)
1/2 cup margarine (or butter), melted
1/2 cup finely chopped onion
1 (10.75-ounce) can condensed Cream of Mushroom soup, undiluted (copycat recipes all use chicken soup)
1 cup sour cream(several recipes used 2 cups; however this is rich enough with 1 cup, believe me)!
1 teaspoon salt, or to taste
Dash pepper (up to 1/4 teaspoon)
8 ounces Cheddar cheese, shredded (2 cups)
Thaw frozen shredded potatoes. (I did this by setting the bag out on the counter just before I went to bed - they were thawed but still cold in the a.m.)
When ready to begin preparing the casserole, preheat the oven to 350 degrees.
Spray a 13x9-inch baking dish with no-stick cooking spray.*
In a large saucepan, melt the margarine (or butter) over medium-high heat.
Add the onion; saute until soft, then remove the saucepan from the stove.
Whisk in the soup, sour cream, salt and pepper until well mixed.
Stir in the thawed potatoes and 1 cup of the shredded cheese.
Spread the mixture evenly into the prepared baking dish.
Sprinkle top with the remaining 1 cup of shredded cheese.
Bake in the preheated oven for about 45 minutes, or until bubbly hot and the cheese is beginning to brown.
Leftovers reheat well. (It took the three of us several days to finish the casserole. It was still as delicious on the third or fourth day as it was the first!)
Source: LuAnn's vegetarian version adapted from several sources; posted by LuAnn for KRT.
Photo from http://crackerbarrelmeatloafrecipe.blogspot.com.