Yummy Potatoes

or as we thoughtfully refer to them at my house

"Funeral Potatoes"

Heat 1/4 cup margarine over medium heat

2 cans cream of chicken soup

Then add

1 pint sour cream

1/2 teaspoon salt

1 1/2 cups grated cheese

Take off heat and pour over

2 bags (26 oz each) shredded frozen hashbrowns and mix.

Place mixture in 9 x 13 and 8 x 8 pan.

Bake uncovered at 350 degrees for 1 to 1 1/2 hours.

I have had these with chopped up green onion mixed in and mashed corn flakes mixed with a little melted butter on top and this is yummy too.

The thanks on this one goes to My Mom, Verla, she makes everything look easy!