Sunday, April 13, 2014

Cheesy Potatoes

1 bag of frozen hash brown potatoes (30 oz)
1 can cream of mushroom soup
1 cup sour cream
1/8 cup milk
3/4 cup butter
1/4 tsp. garlic salt
1/4 tsp. salt
1/2 tsp pepper
1 8 oz package shredded cheddar cheese
potato chips to crumble on top

Grease a 9x13in pan.  Mix the soup, sour cream, milk, melted butter, garlic salt, salt, pepper, and half of the cheese in a separate bowl. Add the potatoes. Mix well. Pour in the greased pan. Top with remaining cheese and crushed potato chips. Bake at 350 degrees for about an hour.