Sour Cream Potato Casserole - cooking recipe

Ingredients

2 lb. bag hash brown potatoes
1 large onion, chopped
1 stick butter
1 can cream of celery or mushroom soup
1 pt. sour cream
black pepper
2 c. or 1 lb. Velveeta

Preparation

Saute onion in butter until tender.
Fold all ingredients into potatoes, except 1 cup cheese.
Pour into 3-quart casserole and bake at 325\u00b0 for 1 hour.
Top with reserved cheese and return to oven until cheese melts.