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1 (2 lb.) bag frozen hash
brown potatoes, thawed
1/2 c. (1 stick) butter,
1 c. canned cream of mushroom
1/4 c. chopped onion
8 oz. dairy sour cream
4 oz. sliced mushrooms, raw or
sauteed (optional)
1 c. grated Cheddar cheese
paprika, salt, pepper to taste

Combine potatoes, butter, undiluted soup, onion, sour
cream, mushrooms, salt and pepper in bowl. Spoon mixture into
a greased 9 x 13-inch baking dish. Top with cheese and sprin-
kle paprika over all. Bake in 350 degrees oven for 45 minutes. Serve
hot. Makes 10 servings.

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