Sour Cream Potatoes
From the kitchen of Gale Marchiorlatti
2 pounds cubed frozen hash brown potatoes (defrosted)
1 pint sour cream
1 can mushroom soup
2 cups grated sharp cheese
1/2 cup chopped onions
1 cube margarine
salt and pepper to taste
Melt margarine stir into defrosted potatoes. Add remaining ingredients and blend
together.
Cover with bread crumbs. Bake 1 hour uncovered at 350°.