1 can cream of mushroom soup
24 oz. pkg. frozen shredded potatoes
6-8 green onions, chopped
1 cup sharp cheddar cheese, shredded (reserve ¼ cup for top)
1 stick of butter
1 lb. sour cream (or 8 oz. sour cream and ¾ cup whipping cream)
Combine soup, onions, and sour cream. Warm over medium heat before mixing in potatoes. Melt in butter then add ¾ cup cheese. Pour into buttered 9 x 13 baking dish. Bake at 350° for 45 minutes to 1 hour, or until golden brown. Remove from oven and sprinkle with remaining cheddar cheese. Return to oven and melt cheese for 5 to 10 minutes.
“I likes the flavor better when substituting the cream of mushroom soup with cream of chicken soup.” – Kathryn
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