Cheese Potato Soup Casserole - cooking recipe

Ingredients

2 lb. bag frozen hash brown potatoes
2 cans Campbell's cream of potato soup
1 pt. sour cream
1 tsp. salt
1/4 tsp. pepper
1 lb. Cheddar cheese, shredded

Preparation

In a large
bowl,
combine
potatoes, soup, sour cream, salt and pepper and half of the shredded cheese.
Butter one 9 x 13-inch pan well.
Pour
in the mixture.
Top with remaining cheese.
Bake at 350\u00b0 for 1
hour and 15 minutes.
Serves 8 to 10. Great leftover.