2 lb. bag hash browns
1 pt. (16 oz.) sour cream
1/2 c. chopped onion
1 tsp. salt
1/2 c. butter, melted
1 can cream of chicken soup
2 c. shredded cheddar cheese
1/2 tsp. pepper

Combine potatoes and 1/2 cup butter in large bowl. Stir in rest and mix. Place in greased 9×13-inch pan. Put 2 cups crushed potato chips and dribble 2 tablespoons butter on top of potato mixture. Cover with foil. Bake at 350° for 20 minutes, covered, then 20 minutes uncovered. Serves 12.

If made ahead and refrigerated, add 10 minutes to cooking time. (This makes a very large dish. Half the recipe is enough for a regular family meal.)

– Janet Wolf

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.