Creamy Hash Brown Casserole

• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
• 1 c. (8 oz.) sour cream
• 1/2 c. margarine, softened
• 1/4 c. chopped onion
• 1/2 tsp. salt
• 1 pkg. (28 oz.) frozen O'Brien hash brown potatoes
• 3/4 c. crushed potato chips
• 1/2 c. shredded cheddar cheese (optional)

1. In a large bowl, combine the soups, sour cream, margarine, onion and salt.
2. Add potatoes; mix well.
3. Pour into a greased 13x9x2-inch baking dish.
4. Sprinkle with potato chips.
5. Bake, uncovered at 350u0b0 for 45 minutes.
6. Remove from oven, sprinkle with cheese, if desired.
7. Return to oven and resume baking for another 10 to 15 minutes.
8. Yield:
9. 10 to 12 servings.

condensed cream, cheddar cheese soup, sour cream, margarine, onion, salt, potatoes, potato chips, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=40993 (may not work)