Cheese Potatoes
1 30 oz or 32oz frozen shredded hash brown potatoes (defrosted)
½ c. (1stick) of butter, melted
Salt & Pepper to taste
½ c finely chopped onions
1 can cream of chicken soup (Campbell’s soup, don’t buy knock-off brand-yucky!)
2 c shredded cheddar cheese
OPTIONAL: 1 c. chopped ham (this is the way I made it for you). You can buy this at the store, but make sure you rinse the ham; otherwise it will be very salty.
In a large bowl, mix soup, salt and pepper and butter. Add potatoes, onions, and cheese. Mix well and pour into a greased 9 x 13 pan.
Bake at 350 degrees for 50 minutes to 1 hour or light brown.
**side note: you can prepare this dish early, refrigerate and bake next day, great time saver.
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