Cheese Potatoes - cooking recipe

Ingredients

2 lb. bag chunk-style hashbrowns
1/2 c. butter or margarine, melted
2 cans cream of potato soup (cream of mushroom also works)
1 lb. Velveeta cheese, cubed

Preparation

Pour hashbrowns into 13 x 9-inch baking dish.
Pour melted butter over top of potato.
In saucepan, stir undiluted soup with cheese over low heat until melted.
Pour soup mixture over potato. Bake in 350\u00b0 oven 40 to 60 minutes until browned.