Potato Souffle - cooking recipe

Ingredients

1 small pkg. frozen hash brown potatoes
2 cans cream of potato soup (undiluted)
1 pt. sour cream
4 to 6 oz. grated Cheddar cheese
1 stick sharp Cracker Barrel cheese (2 oz.)

Preparation

Thaw hash brown potatoes and mix all together.
Put in buttered casserole.
Bake covered 1 hour at 350\u00b0.
Uncover.
Bake until brown, about 10 minutes.
Stir occasionally as souffle bakes and allow to cool a bit before serving.