Cheesy Potato Casserole

• 6 Tablespoons Butter Or Margarine
• 16 ounces, weight 2% Velveeta Cheese (block), Cubed Or Shredded
• 1 can (10.75 Oz. Can) Reduced-fat Cream Of Mushroom Soup
• 1 can (10.75 Oz. Can) Reduced Fat Cream Of Chicken Soup
• 16 ounces, weight Fat Free Sour Cream
• 1 whole Medium-sized White Onion, Chopped
• 1 teaspoon Garlic Powder
• 1/4 teaspoons Dry Ground Mustard
• Salt And Pepper, to taste
• 1 bag (2 Lb. Bag) Frozen Hash Browns (cubed)

1. Preheat the oven to 350 degrees F. Spray a 9x13 casserole dish.
2. Melt the butter and cheese together for a couple of minutes in the microwave, stirring until almost completely melted together (a couple of chunks is okay).
3. Mix up all of the ingredients, except the hashbrowns, until well blended.
4. Then add the hash browns and mix thoroughly.
5. Pour the entire mixture into the prepared casserole dish.
6. Bake for 1 hour and 30 minutes or until the top is golden brown.

butter, velveeta cheese, cream of mushroom soup, cream of chicken soup, sour cream, white onion, garlic, ground mustard, salt, browns

Taken from tastykitchen.com/recipes/main-courses/cheesy-potato-casserole-2/ (may not work)