Molly's Cheesy Potato Casserole

• 2 lbs thawed hash browns
• 1 cup butter
• 12 onion, diced
• 1 cup sour cream
• 1 (10 ounce) can cream of chicken soup
• 1 (2 lb) package Velveeta cheese (CUT INTO CUBES)

1. Preheat oven to 350 Saute 1 stick of butter and onions in a pan until the onions are clear and soft.
2. Put the thawed hashbrowns into a very large bowl.
3. Pour the sauted onions and butter on the thawed hashbrowns.
4. In another pan, melt the other stick of butter and the cubed velvetta cheese, stiring constantly to avoid burning.
5. Add the sour cream to the melted butter and cheese, mix well.
6. Add the can of cream of chicken soup after the sour cream and mix all very well.
7. Pour the cheesy mix in with the thawed hashbrowns and mix all together real well.
8. Lightly grease the casserole dish with a little butter around the sides.
9. Pour the cheesy hashbrowns into the casserole dish and bake for 1 to 1 1/2 hours at 350, until the top is golden brown and the center is hot.
10. Let cool for a while and enjoy!

browns, butter, onion, sour cream, cream of chicken soup, velveeta cheese

Taken from www.food.com/recipe/mollys-cheesy-potato-casserole-94411 (may not work)