Cheesy Hashbrown Potatoes

Some people call these company potatoes, some people put crushed Corn Flakes or Bread Crumbs on top. Me, I go for simple, straight forward...cheese, potatoes, sauce..enough said and YUM! You can also make these very easily in the crock pot. And, if I'm feeling fancy...I will top with more cheese just before serving so that it's melted all over the top.

What you'll need:

Bag of Ore Ida Hashbrowns~thawed
1 large Onion~chopped
1 stick of butter
2 cans Cream of Chicken Soup~98% fat free for me
8 oz Sour Cream~I use light
8 oz Cream Cheese~works best if it's cubed because it melts quicker
2 C Shredded Cheddar Cheese~I think I actually used a blend of Monterey Jack and Cheddar last time because it's what I had

Optional things to add..green peppers, ham, jalapenos

Add your onions and butter to a pan and melt on low. Cook for a bit to soften the onions. Add soup, sour cream and cream cheese. Cook on low until blended.

Mix potatoes and cheese. Pour sauce on top and mix thoroughly. Pour into sprayed 13x9 pan and bake at 350 for about 45 minutes or into your crock pot and cook on low for a few hours. Remember if you want, you can add some more cheese the last 5 minutes of cooking.

You can also make these ahead but might need to add 10-15 minutes of extra cooking time. Check the middle to make sure they are hot enough.

You can also use Potato O'Brien if you want, just a different shape of potato.
Give your onion a good chop
Butter and onions making magic
Potatoes and cheese waiting for the sauce
Sauce
Mixed and ready for a sprayed 13x9 pan or the crock pot