2 can cream of potato soup
1 (12 oz.) ctn. sour cream
1 (2 lb.) bag frozen hash browns
2 tsp. salt
1 T. diced onion
Preheat oven to 350°. Combine all the ingredients and mix well. Pour into casserole dish, cover and bake 1 1/2 hours, or until potatoes are done. To prevent sticking and burning to the sides of the pan, stir occasionally. Garnish with paprika.
Jean Hapka