#2976 - Cheesy Potato Casserole

(by Shirley McNevich)

1 1/4 sticks butter
8oz. Velveeta cheese (cubed)
1 small onion (finely chopped)
1 - 10.75oz. can Campbell's cream of chicken soup
8oz. Breakstone's sour cream
1 - 30oz. bag Ore Ida frozen shredded hash brown potatoes
a heaping handful of salted potato chips (crushed)
black pepper

In a saucepan over low heat add 1 stick butter and the Velveeta cheese cubes--cook/stir until melted and smooth. Remove from heat and pour cheese mixture into a large bowl--add chopped onions and the cream of chicken soup--stir until mixed. Add sour cream--stir until mixed. Add the hash brown potatoes--stir until all hash browns are coated. Melt the 1/4 stick of butter and add the crushed potato chips to the melted butter--stir to coat. Scoop the hash brown mixture into a greased 9 x 13 glass baking dish. Sprinkle some black pepper over the top if you wish. Spread the potato chip mixture over the whole top. Bake at 350 degrees for 40-45 minutes.