Potato Casserole

Cheri Clotiaux Stringer (originally from Sam Beneski)
Yield: 8-10 servings

I got this recipe from my long-time friend, Sam Beneski, when I needed something to replace potato salad for a large group meal. The Texas A&M Rugby team gave their whole-hearted approval ... they even ate it cold for breakfast the next morning! (Dec 2000)

1 stick butter

1 (2 lb) bag hash brown potatoes

1 cup onion, chopped

2 cups Cheddar cheese, shredded, divided

1 (10.75oz) can cream of chicken soup

1/2 tsp salt

1 cup sour cream

Paprika for garnish 

Partially thaw potatoes. Put potatoes in a large 3-quart dish. Add remaining ingredients. 

In microwave oven, cook for a total of 20 minutes on full power. Cook for 5 minutes and as ingredients begin to melt, stir. 

Stir one more time during the 20 minute cooking time. 

NOTE: Can also be cooked in a 350˚F oven for 45-60 minutes. Can be frozen and reheated.