Monday, December 3, 2007

Sour Cream Potato Casserole

From the Kitchen of: Kathy Lowe

8 potatoes cooked and shredded or 1 large package hash browns, thawed
1 pint sour cream
2 cans Cream of Chicken Soup
1 package potato chips (without ridges)
3-5 cups shredded cheddar cheese
salt and pepper to taste

In a large bowl combine potatoes, soup, and sour cream and 1-2 cups shredded cheddar cheese. Add salt and pepper to taste if desired. Pour mixture in casserole dish. Cover casserole with cheddar cheese. Top with crushed potato chips and pepper (if desired). Cook at 350 for 30 minutes until bubbly.

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