Cheesy Hash Browns

Ingredients

1 bag frozen hash browns
1 stick Roberts Butter, melted
1 can cheddar cheese soup
1 carton (16 ounce) Roberts Sour Cream 
 1 soup can of Roberts Milk
1 package (8 ounce) shredded Velveeta Cheese
 

Preparation

Preheat oven to 350 degrees. Pour frozen hash browns in a 9x13 inch pan. Pour melted butter over hash browns. In separate bowl, combine soup, sour cream and soup can of milk. Mix together until almost smooth and pour over hash browns. Mix half of bag of shredded cheese into hash brown mixture. Put foil over pan. Bake 1 hour. After 30 minutes, add remaining cheese and stir into hash browns. Recover with foil and finish baking. Note: I slipped up once and added the Mexican Velveeta Cheese. It was very good also; this recipe can be doubled and also cooked in slow cooker. Just have to stir more often. A friend gave me this recipe years ago.
 

Recipe Contributed By: Linda B. - Omaha, NE